Ingredients:

  • 1 lb Sea Scallops (Large, Dry-Packed)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp High Smoke Point Oil (Grapeseed or Canola)
  • 1 Tbsp Unsalted Butter (for basting)
  • 1 Tbsp Unsalted Butter (for sauce)
  • 2 cloves Garlic, minced finely
  • 1/4 cup Dry White Wine (or chicken/vegetable stock)
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Remove the small side muscle from each scallop. Lay scallops on a plate lined with paper towels. Cover the tops with more paper towels and press gently to wick away all surface moisture for at least 10 minutes. Season generously on both flat sides with salt and pepper just before cooking.
  2. Place a large, heavy-bottomed skillet over high heat and allow it to heat for 2–3 minutes until screaming hot. Add the high smoke point oil; it should shimmer immediately.
  3. Gently place the scallops into the hot pan, ensuring there is space between each one (work in batches if necessary). Do not touch them for 2 minutes to allow the crust to form.
  4. Check one scallop edge for a deep golden-brown crust, then flip them all simultaneously using tongs. Reduce the heat slightly to medium-high. Add the 1 Tbsp of basting butter to the pan. Tilt the pan and baste the scallops for about 30–60 seconds.
  5. Cook for another 1–2 minutes until the scallops are opaque throughout but still slightly springy. Remove scallops immediately and set aside on a warm plate.
  6. Return the pan to medium heat. Add the second tablespoon of butter. Add minced garlic and sauté quickly (about 30 seconds) until fragrant.
  7. Deglaze: Pour in the white wine (or stock), scraping up any browned bits (fond) from the bottom of the pan. Let the liquid reduce by half.
  8. Remove the pan from the heat. Stir in the fresh lemon juice. Spoon the pan sauce over the resting scallops. Garnish with fresh parsley and serve immediately.