Scallops Recipe

Prep scallops

Remove any side muscle from each scallop if present. Pat scallops thoroughly dry on both sides with paper towels—this is essential for a good sear. Season both sides lightly and evenly with the kosher salt and freshly ground black pepper.

Bring to room temperature

Let the seasoned scallops sit on a plate for 10–15 minutes at room temperature while you heat the pan and prepare other ingredients. This helps them sear evenly.

Heat pan

Place a heavy skillet (cast iron or stainless steel) over medium‑high heat and let it get very hot for 2–3 minutes. Add the neutral oil and swirl to coat the pan.

Sear scallops

Add scallops to the pan spaced at least 1 inch apart (work in batches if necessary). Do not move them once placed. Sear undisturbed for 1.5–2 minutes, until a deep golden crust forms on the bottom.

Flip and baste

Flip each scallop and immediately add the 2 tbs butter, sliced garlic, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the scallops continuously for 30–45 seconds until the scallops are opaque through the sides and just firm to the touch (internal temp about 115–125°F for medium). Avoid overcooking.

Finish

Remove scallops to a warm plate. Off the heat, swirl in 1 tablespoon cold cubed butter into the pan juices to create a glossy sauce, then stir in the lemon juice. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Plate and garnish

Spoon a little of the butter‑garlic pan sauce over each scallop. Sprinkle with chopped parsley and optional microgreens or chives. Serve immediately.