Garlic Pan-Seared Seafood

Steps

1. 1
   Heat the pan thoroughly first — this is essential for achieving the proper dry-sear effect.
2. 2
   Tear the chives apart and cut them into somewhat wide pieces to prevent them turning reddish and looking unclean after cooking.
3. 3
   Place the scallops in the hot pan without flipping too soon, allowing a caramelized crust to form; sear until about 30% cooked.
4. 4
   Add the squid (left uncut on the back) and sear until about 80% cooked; this takes slightly longer than if it were butterflied.
5. 5
   Add the prepared garlic and chives back into the pan and stir together with the seafood.
6. 6
   Pour in a generous amount of olive oil to mingle with the ingredients, intended for dipping bread afterward.
7. 7
   Finally, add the Thai basil and let the residual heat of the pan bring out its aroma along with the garlic fragrance, then serve.