Preparing large batches of scallops—with the quintessential golden crust—is simple with the uniform, edge-to-edge heat of your Wolf griddle. Serve scallops on their own or create a simple yet elegant lunch or starter salad. Try serving on top of a bed of arugula sprinkled with prosciutto and Parmesan cheese.
1. Set griddle to 400°F; melt butter with oil.
2. Blot scallops dry with paper towels; season generously with salt and pepper.
3. When butter and oil are no longer foaming and are just starting to shimmer, add scallops to the griddle.
4. Cook undisturbed until a golden crust develops, 2–3 minutes. Flip and cook until golden on other side, 2–3 minutes more. Transfer to a serving platter.