New England Seared Scallops Recipe

Dry and season

Pat the scallops very dry with paper towels on both sides. Remove any remaining side muscle. Place scallops on a plate and lightly season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you prepare the pan.

Heat pan

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add the neutral oil and swirl to coat the surface.

Once the oil shimmers and just begins to smoke, gently place the scallops into the pan in a single layer, spaced so they do not touch (work in two batches if necessary). Do not move them after placing.

Sear scallops without disturbing until a deep golden-brown crust forms on the bottom, about 1 1/2 to 2 minutes. Flip each scallop using tongs or a spatula and add 1 tablespoon unsalted butter, 1 teaspoon minced garlic, and the fresh thyme to the pan immediately after flipping.

Tilt the pan slightly and spoon the melted butter and aromatics over the scallops (baste) for 30–45 seconds until the scallops are opaque through the center and feel slightly firm (internal temperature ~120–125°F for medium-rare to medium). Do not overcook—total cook time per scallop should be about 3–3 1/2 minutes.

Remove scallops to a warm plate and tent loosely with foil. Reduce heat to medium. Add the white wine to the hot pan and scrape up any browned bits with a wooden spoon, letting the wine reduce for about 30–45 seconds.

Add the remaining 1 tablespoon unsalted butter (cold, cut into pieces) and swirl until the sauce emulsifies and thickens slightly. Stir in the lemon juice and 1 teaspoon extra-virgin olive oil to round the sauce. Taste and adjust seasoning with a tiny pinch of salt or pepper if needed.

Return scallops to the pan briefly (10–15 seconds) to warm and coat them in the sauce, spooning sauce over each scallop. Sprinkle with chopped fresh parsley before serving.

For a New England-style presentation, spoon buttery mashed potatoes or cauliflower purée onto warmed plates, arrange seared scallops on top or beside, and place blanched asparagus or sautéed baby spinach alongside. Spoon extra pan sauce over scallops and serve immediately.