[eleni121]

You are right-—Monk Epifanios taught me the best way—— which is to heat the olive oil until it is just smoking and then adding the seafood in this case scallops.

Then immediately turn heat down by half to medium.

The lemon (real - not the reconstituted stuff) goes on right before it is done cooking...does not take long.

I would add that dusting the scallops with a hint of flour helps protect them...and thickens the lemon sauce a bit.

[perfect_rovian_storm]

I was taught to keep spooning the hot fat over the top of the scallops. The flour would probably be a good idea, but just making sure they’re perfectly dry would go a long way in the same direction. The recipe doesn’t include any of that stuff, which is a recipe for disaster IMHO.