Ingredients:

  • 1 lb fresh sea scallops, dry packed
  • 1 tbsp light olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter, cold
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 0.25 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tsp fresh thyme leaves

Instructions:

  1. Dry the scallops. Use paper towels to pat the 1 lb sea scallops completely dry on all sides. Note: Surface moisture is the enemy of a golden crust.
  2. Season the protein. Sprinkle the 0.5 tsp sea salt and 0.25 tsp pepper over both sides of the scallops.
  3. Dust with flour. Toss the scallops in the 2 tbsp flour, then shake off any excess. They should have a barely there coating.
  4. Heat the pan. Add 1 tbsp olive oil to a large skillet over medium high heat. Wait until the oil is shimmering and just starting to smoke.
  5. Sear the first side. Place scallops in the pan, leaving space between each. Cook for 2 minutes until a deep golden crust forms.
  6. Flip and finish. Flip the scallops and cook for 1 to 2 minutes until they feel slightly firm but still springy. Remove to a plate immediately.
  7. Sauté aromatics. Reduce heat to medium. Melt 1 tbsp of the butter and add the 3 cloves garlic and 1 shallot. Cook 1 minute until fragrant and softened.
  8. Deglaze the skillet. Pour in the 0.25 cup white wine and 1 tbsp lemon juice. Scrape the bottom of the pan to release the flavorful bits.
  9. Build the sauce. Let the liquid simmer for 2 minutes until reduced by half.
  10. Finish and serve. Stir in the remaining 1 tbsp cold butter, 0.25 cup parsley, and 1 tsp thyme. Return scallops to the pan just to coat and serve immediately.