Ingredients:

  • 1.5 lbs Large Dry-Packed Sea Scallops (approx. 12-16 count)
  • 1.5 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 2 tbsp Grapeseed oil
  • 4 tbsp Unsalted high-quality butter
  • 15 Fresh sage leaves
  • 2 Garlic cloves, smashed
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest

Instructions:

  1. Remove the small, rectangular 'foot' from the side of each scallop. Pat the scallops aggressively with paper towels until bone-dry. Season with salt and pepper immediately before cooking.
  2. Heat a large stainless steel or cast iron skillet over high heat with the grapeseed oil until shimmering and just starting to smoke.
  3. Place scallops in the pan in a clockwise pattern, ensuring they do not touch. Press down lightly and sear undisturbed for 2-3 minutes until a deep mahogany crust forms.
  4. Flip the scallops and immediately reduce heat to medium. Add butter, smashed garlic, and sage leaves to the pan.
  5. As the butter foams and browns, tilt the pan and use a spoon to continuously baste the scallops with the butter for 1-2 minutes.
  6. Remove from heat. Add lemon juice and zest. Transfer scallops to a warm plate and serve with the pan sauce.