Add Caramelized Digby Scallops Recipe

Prepare scallops

Remove scallops from the refrigerator 20–30 minutes before cooking and pat them very dry with paper towels. If they have a side muscle, remove it. Season both sides lightly with kosher salt and freshly ground black pepper.

Heat the pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and allow it to heat until shimmering but not smoking, about 1–2 minutes.

Sear scallops

Add scallops to the pan in a single layer, leaving space between them (work in two batches if necessary). Do not move them once placed. Cook undisturbed for 1.75–2.5 minutes until a deep golden-brown crust forms on the bottom.

Flip and baste

Flip each scallop and immediately add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the scallops with the foaming butter for another 1.5–2 minutes, until the scallops are opaque through the middle and slightly springy (internal temperature about 115–125°F / 46–52°C for medium-rare to medium).

Finish with lemon

Remove the skillet from the heat, squeeze half of the lemon over the scallops, and discard the garlic and thyme sprigs. Transfer scallops to a warm plate and tent loosely with foil while you finish any remaining scallops.

Once all scallops are cooked, arrange them on a serving plate. Drizzle the finishing olive oil over the scallops, scatter microgreens or chopped parsley, and serve with remaining lemon wedges on the side.