- Season 4 scallops with salt, black pepper and olive oil.
- Place scallops on a hot dry fry pan.
- Turn scallops after one minute and cook for another minute.
- Place scallops on a warm serving plate to stand for another minute.
For the sauce
- Add two tablespoons creme fraiche into the same fry pan and season to taste, bring to simmer.
- Spoon sauce over scallops and serve with a wedge of lemon.