Ingredients:

  • 1.5 lbs (680g) Dry-Packed Sea Scallops (U-10 or U-12 size)
  • 2 tbsp (30ml) Grapeseed or Avocado Oil
  • 1/2 tsp (3g) Fine Sea Salt
  • 1/4 tsp (1g) Freshly cracked white pepper
  • 1 tbsp (14g) Unsalted Grass-fed Butter
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Thyme
  • 1/2 Lemon, juiced

Instructions:

  1. Remove the small, rectangular 'foot' muscle from the side of each scallop. Place scallops on triple-layered paper towels and pat firmly until bone-dry. Season with salt and white pepper immediately before cooking.
  2. Heat a 12-inch stainless steel or cast iron skillet over medium-high heat. Add the high-smoke-point oil. When oil shimmers and just begins to smoke, add scallops in a clockwise circle, ensuring they do not touch.
  3. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip the scallops. Immediately add butter, smashed garlic, and thyme sprig to the pan.
  4. Tilt the pan and spoon the frothing butter over the scallops (arrosé) for 60 seconds. Remove from heat and finish with a squeeze of lemon juice.
  5. Transfer scallops to a warm plate immediately to prevent overcooking and serve.