Ingredients:

  • 8-10 Large Sea Scallops (U/10 or U/12 size)
  • 1 Tablespoon Olive Oil (High Smoke Point)
  • 1 Tablespoon Unsalted Butter (for searing)
  • Salt (Fine Sea Salt) to taste
  • Freshly Ground Black Pepper to taste
  • 3 Tablespoons Unsalted Butter (for brown butter sauce)
  • 3-4 Fresh Thyme Sprigs
  • 1 large Fresh Garlic Clove (lightly smashed)
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Fresh Parsley (finely chopped, for garnish)

Instructions:

  1. Prep the Scallops: Remove the small, tough side muscle, if present. Pat the scallops aggressively dry using paper towels. Moisture is the enemy of a good sear.
  2. Season generously on both flat sides with salt and pepper immediately before they hit the pan.
  3. Heat the Pan: Place the heavy skillet over high heat. Allow it to get smoking hot—about 3–4 minutes.
  4. Initial Sear (Oil & Butter): Add the olive oil and the first tablespoon of butter. When the butter foams and then subsides, carefully place the scallops in the pan, ensuring there is space between each one.
  5. Develop the Crust (First Side): Sear undisturbed for 2–3 minutes until a deep, golden-brown crust forms. Do not touch them!
  6. Flip & Baste: Flip the scallops using tongs. Immediately lower the heat to medium. Add the remaining 3 tablespoons of butter, the thyme sprigs, and the smashed garlic clove to the pan.
  7. Brown the Butter: As the butter melts, tilt the pan toward you. Use a spoon to continuously baste the scallops with the foaming, nutty brown butter for about 1–2 minutes, until the scallops are cooked through (opaque but still slightly yielding).
  8. Finish: Remove the pan from the heat immediately. Remove the scallops and set them aside on a warm plate. Discard the thyme and garlic.
  9. Create the Sauce: Stir the fresh lemon juice into the hot brown butter remaining in the pan, scraping up any browned bits (fond).
  10. Serve: Drizzle the brown butter-lemon sauce over the scallops. Garnish immediately with fresh parsley.