Ingredients:

  • 1 lb fresh dry-packed sea scallops
  • 1.5 tbsp grapeseed oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp unsalted high-quality butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 0.5 fresh lemon, juiced
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Check the side of each scallop for the small, tough muscle attachment (the foot). Pinch and pull it off and discard.
  2. Line a plate with three layers of paper towels. Place scallops on top and press firmly with additional paper towels. Let them sit for 5 minutes to ensure they are bone-dry.
  3. Immediately before cooking, season both sides of the scallops with sea salt and black pepper.
  4. Heat a cast iron or stainless steel skillet over medium-high heat. Add the oil and wait until it is shimmering and just beginning to smoke.
  5. Place scallops in the pan one by one in a clockwise pattern. Sear undisturbed for 2 minutes until a deep brown crust forms.
  6. Flip the scallops using a thin spatula. Add the butter, smashed garlic, and thyme to the pan.
  7. Tilt the pan and use a spoon to continuously baste the scallops with the foaming browned butter (Arrosé technique) for 1-2 minutes.
  8. Remove from heat, squeeze fresh lemon juice over the top, and garnish with chopped parsley before serving.