Pan Roasted King Scallops Recipe

Pat scallops very dry on all sides with paper towels; remove and discard the small side muscle if present. Place scallops on a plate and season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you heat the pan.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat and let it get hot for 2–3 minutes. The pan should be shimmering but not smoking.

Add oil

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. The oil raises the smoke point and helps achieve a deep golden sear.

Sear scallops

Add scallops to the pan in a single layer, spaced at least ½ inch apart (work in two batches if necessary). Do not move them once set. Sear for 1.5–2 minutes until the bottom forms a deep golden-brown crust.

Flip scallops

Using tongs, flip each scallop and immediately add 2 tablespoons unsalted butter, the smashed garlic cloves, and the thyme sprigs to the pan beside the scallops.

Baste

Tilt the pan slightly and, with a spoon, baste the scallops continuously with the melted butter and pan juices for about 45–60 seconds. Cook until scallops register 115–120°F (soft, translucent center) for medium-rare; add 15–30 seconds more if you prefer firmer.

Finish with lemon

Remove the pan from heat, squeeze about 1 teaspoon fresh lemon juice over the scallops while continuing to spoon the butter over them to gloss the surface. Transfer scallops to a warm plate to rest briefly.

Discard garlic and thyme sprigs. Stir the remaining 1 tablespoon butter into the pan off heat until melted and combined with pan juices to make a quick sauce. Add lemon zest and, if desired, a pinch of flaky sea salt. Spoon the sauce over the scallops, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.