Ingredients:

  • 8-12 large sea scallops, U-10 size recommended (approximately 300g / 10.5 oz)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons unsalted butter (28g / 1 oz)
  • Salt, preferably sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, minced (optional)
  • 1 sprig fresh thyme or rosemary (optional)
  • 1 tablespoon lemon juice (optional)
  • 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio (optional)

Instructions:

  1. Pat the scallops completely dry with paper towels. Season generously with salt and pepper. This is crucial for a good sear.
  2. Heat the olive oil and 1 tablespoon of butter in the skillet over medium-high heat until shimmering. You want the pan hot but not smoking.
  3. Carefully place the scallops in the hot pan, leaving space between each. Do not overcrowd the pan. If necessary, work in batches.
  4. Sear for 2-3 minutes, without moving, until a golden-brown crust forms.
  5. Flip the scallops with tongs and add the remaining 1 tablespoon of butter to the pan. If using, add garlic and thyme to the pan at this stage.
  6. Cook for another 1-2 minutes, basting the scallops with the melted butter, until the second side is golden brown and the scallops are just cooked through. They should be opaque and firm to the touch but still slightly yielding.
  7. If using, deglaze the pan with white wine or lemon juice. Scrape up any browned bits from the bottom of the pan.
  8. Transfer the scallops to a plate or platter and serve immediately, drizzled with any pan sauce.