Ingredients:

  • 1.25 lbs large dry-packed sea scallops (approx. 16-20 count)
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked white pepper
  • 2 tbsp grapeseed oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 1 clove garlic, smashed
  • 0.5 fresh lemon, for juicing

Instructions:

  1. Remove the small, tough side muscle (the 'foot') from each scallop. Place scallops on a plate lined with triple-layered paper towels. Press down firmly with another paper towel and let air-dry for 5 minutes to ensure maximum surface dehydration.
  2. Heat a 12-inch cast iron or stainless steel skillet over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer and faint wisps of smoke appear. Season only the side of the scallops that will hit the pan first with salt and pepper.
  3. Carefully place scallops in the pan in a clockwise pattern, ensuring they do not touch to prevent crowding. Sear undisturbed for 2 full minutes until a deep, mahogany-colored ring forms at the base.
  4. Flip the scallops using a fish spatula. Immediately add the butter, thyme sprigs, smashed garlic, and a squeeze of lemon juice to the pan. Tilting the pan slightly, spoon the foaming butter over the scallops for 30-60 seconds until cooked through.