Ingredients:

  • 1 lb dry-packed sea scallops (U-10 or U-12 size)
  • 2 tbsp grapeseed or avocado oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 sprig fresh thyme or rosemary
  • 1/2 lemon
  • 0.5 tsp kosher salt
  • 0.25 tsp fresh cracked black pepper

Instructions:

  1. Remove the side muscle (tough tag of tissue) from each scallop and pat thoroughly dry with paper towels.
  2. Place your scallops on a paper towel-lined plate in the fridge, uncovered, for 1 hour before cooking. This air dries the surface perfectly.
  3. Heat the 2 tbsp oil to your skillet and heat over medium high until the oil is shimmering and just starting to smoke.
  4. Season the scallops with salt and pepper immediately before they hit the pan. Carefully place the scallops in the pan, starting from the outside and moving in. Hear the aggressive sizzle.
  5. Leave them alone for 2 full minutes. If you try to move them and they stick, they aren't ready to flip yet. Wait for a golden ring at the base.
  6. Flip the scallops, add the butter, garlic, and herbs to the pan. Baste the scallops with the foaming butter for the final minute of cooking, then finish with a squeeze of fresh lemon.