Ingredients
Scale
- 1 lb large sea scallops (U-10 or U-12 size), side muscle removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp unsalted butter, divided
- 1 tbsp neutral oil (such as canola or grapeseed)
- 1 clove garlic, smashed
- 1 sprig fresh thyme
- 1 tbsp fresh lemon juice
- 1 tbsp capers, drained (optional)
- Flaky sea salt, for finishing
- Fresh parsley, chopped, for garnish
Instructions
- Remove the side muscle from the scallops if present. Rinse them and pat them extremely dry with paper towels. Place them on a paper towel-lined plate and refrigerate uncovered for 10 minutes. Season them with salt and pepper just before cooking.
- Heat a 12-inch stainless steel or cast-iron skillet over high heat for 2 minutes. Add oil and 1 tbsp of butter; swirl to coat. Wait until the butter foams, then subsides and turns a hazelnut brown.
- Carefully place the scallops in the pan, flat side down, without touching. Reduce the heat to medium-high. Sear undisturbed for 90 seconds, or until they are deep golden brown. Flip with a fish spatula.
- Add the remaining 1 tbsp of butter, garlic, and thyme. Tilt the pan and baste the scallops with the butter for 60 seconds. Remove from heat; stir in the lemon juice and capers.
- Transfer the scallops to a warm plate. Spoon the brown butter over the top. Sprinkle with flaky salt and parsley. Let rest for 1 minute before serving.
Notes
Make sure the scallops are very dry before cooking for a nice sear. Don’t overcrowd the pan; cook them in batches if needed. Use high heat to achieve a beautiful golden crust on the scallops.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Seafood
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 35mg