Ingredients:

  • 8 large sea scallops, patted very dry (approx. 200g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (15g)
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • 1 tablespoon dry white wine (such as Sauvignon Blanc) (15ml)
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • Pinch of sea salt flakes (Maldon preferred)
  • Freshly ground black pepper to taste
  • Optional Garnish: Chopped fresh parsley or chives

Instructions:

  1. Prepare the Scallops: Pat the scallops absolutely dry with paper towels. This is CRUCIAL for a good sear. Season with salt and pepper.
  2. Heat the Pan: Place the skillet over high heat. Add the olive oil. Wait until the oil is shimmering and almost smoking.
  3. Sear the Scallops: Carefully place the scallops in the hot pan, ensuring they aren't overcrowded. Sear for 2-3 minutes per side, until a golden-brown crust forms. Don't move them around while they sear!
  4. Add Flavour: Reduce heat to medium. Add the butter, minced garlic, and thyme sprig to the pan. As the butter melts, spoon it over the scallops.
  5. Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom (those are where the flavour lives!).
  6. Finish the Scallops: Continue cooking for another minute or two, spooning the pan sauce over the scallops, until they are cooked through and opaque, but still slightly soft to the touch.
  7. Add Lemon and Serve: Remove from heat. Squeeze lemon juice over the scallops. Garnish with fresh parsley or chives, if desired. Serve immediately.