Ingredients:

  • 1 lb (450 g) large dry sea scallops, thawed if frozen, side muscle removed
  • 1 tbsp (15 ml) extra-virgin olive oil (or a neutral oil with high smoke point)
  • 3/4 tsp (4 g) kosher salt (or 1/2 tsp/3 g table salt)
  • 1/4 tsp (0.5 g) freshly ground black pepper
  • 1/4 tsp (1 g) smoked paprika or sweet paprika (optional, for color)
  • 2 tbsp (28 g) unsalted butter (or 2 tbsp / 30 ml olive oil for dairy-free)
  • 1 small garlic clove, minced (about 1 tsp / 3 g)
  • 1 tbsp (15 ml) fresh lemon juice (about 1/2 small lemon)
  • 1 tsp (1 g) lemon zest
  • 1 tbsp (15 g) finely chopped fresh parsley (or chives/tarragon mix)
  • Pinch of salt and a few grinds of black pepper
  • Lemon wedges (for garnish)
  • Microgreens or chopped chives (optional garnish)
  • Flaky sea salt (for finishing)

Instructions:

  1. Prep the scallops: thaw if frozen, pat completely dry with paper towels, remove and discard the small side muscle if present, then season both sides with salt, pepper and paprika and lightly brush or toss with 1 tbsp oil.
  2. Preheat pans and grill: heat grill to high (about 500°F / 260°C ideally) and preheat a heavy cast-iron skillet over high heat until smoking lightly; have finishing ingredients nearby.
  3. Sear scallops (first sear): add a small slick of high-heat oil to the skillet, place scallops spaced at least 1/2 inch (1–2 cm) apart, do not move them and sear 1½–2 minutes until a deep golden-brown crust forms.
  4. Flip and quick-sear other side: flip with tongs and sear the second side 1–1½ minutes until golden, aiming for deeply browned exterior while interior remains slightly translucent for tender scallops.
  5. Finish on the grill (quick char): transfer scallops to the hot grill for 30–60 seconds per side (or rotate for cross-hatch) to add smoke and char; target internal temp 125–130°F (52–54°C) for tender center or 135°F (57°C) for firmer, opaque scallops; remove to a warm plate and loosely tent 1–2 minutes to rest.
  6. Make lemon-herb butter in pan: reduce heat to medium-low, add butter (or oil) to the skillet and melt, add minced garlic and sauté 20–30 seconds (do not brown), then stir in lemon juice, zest, chopped parsley, pinch of salt and black pepper and spoon or brush over the resting scallops.
  7. Plate and garnish: arrange scallops on warmed plates, spoon over the finishing sauce, finish with flaky sea salt, chopped herbs and lemon wedges and serve immediately with suggested sides.
  8. Key doneness cues and timing: look for a deep golden-brown crust and an internal temperature of 125–130°F (52–54°C) for slightly translucent tender centers (135°F / 57°C for fully opaque); total pan time per large scallop is typically 3–4 minutes plus a brief grill finish.