Ingredients:

  • 1 lb dry packed sea scallops (U-10 or U-12 size)
  • 1.5 tbsp high smoke point oil (grapeseed or avocado oil)
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked white pepper
  • 3 tbsp cold unsalted butter, cubed
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Remove the small, tough side muscle from each scallop and pat them completely dry with paper towels. <small>Note: Surface moisture is the enemy of a good sear.</small>
  2. Sprinkle the sea salt and white pepper over both sides of the scallops just before cooking.
  3. Add 1.5 tbsp oil to a heavy skillet over high heat <strong>until the oil is shimmering and just starting to smoke</strong>.
  4. Place scallops in the pan in a clockwise circle, leaving space between each. <strong>Cook 2 minutes without moving them</strong> until a deep golden crust forms.
  5. Turn each scallop over using a thin spatula. <strong>Cook for 1 minute</strong> on the second side.
  6. Toss in the minced garlic paste and 3 tbsp cold butter cubes. <strong>Watch for the butter to foam and sizzle</strong>.
  7. Tilt the pan slightly and use a spoon to pour the foaming butter over the scallops for 1 minute.
  8. Remove the pan from heat. Stir in 1 tbsp lemon juice and 1 tsp zest <strong>until the sauce looks glossy and thick</strong>.
  9. Sprinkle with fresh parsley and serve immediately while the crust is at its peak.