Pan-Seared Sea Scallops with Black Vinaigrette

For the scallops:
Remove the small side muscle from the scallops and wash with cold water. Place scallops on baking sheet and dry both sides thoroughly with a dry towel. Allow scallops to reach room temperature.

Season scallops on both sides with salt and pepper.

Heat oil and butter in nonstick skillet over high heat until just smoking. Sear scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side. Serve immediately with black chile vinaigrette.

For the vinaigrette:
Combine coffee, salt, pepper, sugar and vinegar in a non-reactive mixing bowl. Slowly whisk in olive oil until well-incorporated. Store in refrigerator until ready to serve.