Season the scallops with sea salt and pepper. Heat a 12-inch skillet over medium-high heat; add the butter and oil to the pan. When the butter starts to froth, add the scallops and sambal. Sauté until golden brown and almost firm to the touch, 2-4 minutes per side. Squeeze the lime juice over the scallops and serve immediatley.
More From Doug‘s Kitchen
12 large scallops, rinsed and dried
sea salt and pepper
1 tbsp butter
1 tbsp olive oil
1-2 tbsp sambal oelek (chili paste)