Seared scallops with vanilla

Ingredients:

• 12 large sea scallops, patted dry
• Salt and black pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil 
• 1 vanilla bean pod, split lengthwise and seeds scraped out
• 1 tablespoon honey
• 2 tablespoons white wine or dry vermouth
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the scallops:

   • Make sure the scallops are thoroughly patted dry with paper towels. Any excess moisture can prevent them from getting a good sear.
   • Season both sides of the scallops with salt and black pepper to taste.

2. Heat the skillet:

   • Heat a large skillet over medium-high heat. Add the olive oil and butter and let it melt and get hot but not smoking.

3. Sear the scallops:

   • Once the skillet is hot, carefully add the scallops, making sure they are not overcrowded. Work in batches if necessary.
   • Sear the scallops for about 1-2 minutes on each side, or until they develop a golden-brown crust and are cooked through. Be careful not to overcook them, as they can become tough and rubbery.

4. Add the vanilla and honey sauce:

   • Once all the scallops are seared and removed from the skillet, reduce the heat to medium-low.
   • Add the scraped vanilla bean seeds to the skillet and sauté for about 30 seconds, stirring constantly to release the aroma.
   • Stir in the honey and white wine or vermouth, scraping up any browned bits from the bottom of the skillet.
   • Let the sauce simmer for 1-2 minutes, or until slightly thickened.

5. Serve:

   • Arrange the seared scallops on serving plates.
   • Drizzle the vanilla-honey sauce over the scallops.
   • Garnish with chopped parsley for a pop of color.
   • Serve immediately with lemon wedges on the side.

Enjoy the succulent and aromatic seared scallops with vanilla as a luxurious appetizer or main course!