Seared Scallops Recipe

Dry and season

Pat scallops very dry with paper towels on both sides to remove surface moisture. If side muscles remain, peel them off. Place scallops on a tray and sprinkle evenly with the fine sea salt and freshly ground black pepper. Let sit for 5–10 minutes at room temperature while you heat the pan.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high to high heat. Add the neutral oil and heat until it is shimmering and just starting to smoke (about 1–2 minutes).

Sear scallops

Working in a single layer without crowding (sear in 2 batches if needed), gently place scallops in the hot pan, leaving at least 1/2 inch between them. Do not move them. Cook undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip scallops using tongs and cook the second side for 1–1.5 minutes until just opaque through the center. Total cook time should be about 3–3.5 minutes per batch depending on size.

Add butter and aromatics

During the last 30 seconds of cooking the second side, reduce heat to medium, add the unsalted butter and the minced garlic to the pan. Tip the pan slightly and spoon the melted butter and garlic over the scallops (basting) for 20–30 seconds to add flavor and finish cooking. Remove scallops to a warm plate.

Once all scallops are cooked and resting briefly, deglaze the pan off the heat by squeezing the fresh lemon juice into the pan and scraping up any browned bits with a wooden spoon. Stir in lemon zest if using and swirl in any remaining butter in the pan. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Plate the scallops, spoon the pan juices and garlic over them, garnish with fresh thyme or chopped parsley and microgreens. Serve immediately.