Scallops taste best when seared as their natural juices are released and caramelize the surface. Prepare and serve these gigantic jewels in as little as 5 minutes.
Remove scallops from packaging and place on a paper towel. Gently pat dry tops and sides of scallops.
In a large non-stick skillet heat 2 Tablespoons of butter and olive oil on medium to medium high until butter has melted. Take care not to burn the butter.
Place scallops in hot skillet, sprinkle tops with salt and sear or cook for two minutes without moving.
Carefully flip scallops over, sprinkle tops with salt and continue cooking for 2-3 minutes. Do not allow the scallops to cook too long or they will become rubbery!
While the scallops are cooking prepare the apricot glaze.
In a small sauce pan over medium heat combine apricot jam and 1 Tablespoon butter. Stir until butter has melted and remove from heat.
Drizzle a spoonful or two of the apricot glaze onto a plate and top with scallops.
Serve immediately and enjoy!