2 Tbsp. Market District olive oil
1 lb. Giant Eagle sea scallops
1 cup heavy cream
3 oz. Boursin cheese, any flavor
Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper as desired and sear them in hot skillet for 3 minutes per side. Transfer scallops to plate and keep warm. Return skillet to stove top and add cream and cheese; bring to a boil, reduce heat and simmer for about 3-4 minutes until slightly thickened. Return scallops to skillet and cook until heated through and flesh of scallops is opaque and firm. Serve hot.