Ingredients:

  • 1 lb fresh sea scallops (U-10 or U-12 size)
  • 1.5 tbsp grapeseed oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, chilled and cubed
  • 4 cloves garlic, minced
  • 0.25 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Dry the scallops. Use paper towels to pat the 1 lb sea scallops completely dry on all sides.
  2. Season the surface. Sprinkle the 0.5 tsp sea salt and 0.25 tsp pepper over the scallops just before cooking.
  3. Heat the oil. Add 1.5 tbsp grapeseed oil to a large skillet over high heat until it begins to shimmer and show faint wisps of smoke.
  4. Sear the first side. Place scallops in the pan, ensuring they don't touch.
  5. Cook without moving. Sear for 2 minutes until a deep golden brown crust forms on the bottom.
  6. Flip carefully. Turn the scallops over and cook for another 1 minute. The sides should look opaque but the center should still be soft. Remove to a warm plate immediately.
  7. Sauté the aromatics. Reduce heat to medium and add 4 cloves minced garlic. Cook for 30 seconds until fragrant but not browned.
  8. Deglaze the pan. Pour in 0.25 cup white wine. Scrape the bottom of the pan to release the flavorful brown bits.
  9. Reduce and emulsify. Let the wine simmer until reduced by half. Whisk in the 4 tbsp chilled butter, one cube at a time, until the sauce becomes thick, glossy, and velvety.
  10. Final touch. Stir in 1 tbsp lemon juice and 1 tbsp parsley. Return scallops to the pan for 30 seconds to coat them in the Saucy Sauted Scallops in Garlic Butter finish.