Ingredients:

  • 1 lb large sea scallops (dry-packed, muscle removed)
  • 1 Tbsp neutral high-heat oil (grapeseed or canola)
  • 2 Tbsp unsalted butter
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 sprigs fresh thyme (optional)
  • 1/2 lemon wedge (optional, for finishing)

Instructions:

  1. Prep the Scallops: Pat the scallops aggressively dry with paper towels until bone dry. Season heavily on both flat sides with salt and pepper.
  2. Heat the Pan: Place a large, heavy-bottomed skillet over high heat. Let it get smoking hot—this is non-negotiable for a proper crust.
  3. Add Fat and Sear Side One: Add the high-heat oil to the screaming hot pan. Wait until the oil shimmers. Gently place the seasoned scallops into the pan, ensuring they are not touching. Do not move them for 2 minutes.
  4. Flip and Finish: After 2 minutes, flip the scallops using tongs. Immediately add the butter and any optional thyme sprigs to the pan.
  5. Baste: Tilt the pan slightly and use a spoon to rapidly baste the foaming butter over the scallops for the remaining 1–2 minutes.
  6. Check Doneness: Cook until the sides of the scallops look opaque, but the centre is still slightly translucent (internal temp 125–130°F / 52–54°C). Remove immediately from the pan.
  7. Serve: Plate instantly with a squeeze of fresh lemon or spoon the pan drippings over the top. Serve over wilted spinach or creamy risotto.