Scallops in a Skillet

° Serves 4

These scallops are cooked quickly in a very hot cast-iron or aluminum skillet just until their surface is nicely browned. The lemony sauce is also very good with other types of shellfish.

• 1 pound large sea scallops (about 16)
• Sauce
• 1 tablespoon mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon peanut oil
• 1 tablespoon chopped chives
• ¼ teaspoon Tabasco sauce
• 2 tablespoons virgin olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Rinse the scallops well to remove any sand or grit and dry them thoroughly on paper towels.

Prepare the sauce: Mix all the ingredients together in a serving bowl and set aside.

Combine the scallops, olive oil, salt, and pepper in a large bowl and toss well to coat. Place a large heavy skillet over high heat. When it is very hot, add the scallops in one layer. Cook for about 1½ minutes on each side, until lightly browned.

Transfer the scallops to individual plates and serve immediately, with the sauce.