Seared Scallops (3) Recipe

Dry and season scallops

Pat the scallops very dry with paper towels—press gently to remove any surface moisture. Remove and discard the small side muscle if still attached. Season both sides of each scallop evenly with the kosher salt and freshly ground black pepper.

Have the butter measured and the lemon juice and parsley ready. Select a stainless steel or heavy cast‑iron skillet and set it on the stove.

Heat pan

Place the skillet over medium‑high heat and let it get very hot for about 2 minutes. Add the neutral oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear scallops

Carefully place the scallops in the pan spaced apart (do not overcrowd). Press down gently for 5 seconds to ensure full contact. Cook without moving for 1 minute 45 seconds to 2 minutes, until a deep golden brown crust forms. Flip each scallop and immediately add the butter to the pan.

Baste

Tilt the pan slightly and use a spoon to baste the scallops with the melted butter for 30–45 seconds while the second side cooks until the scallops are opaque through the sides and spring back slightly when pressed (internal doneness should be just cooked through, about 1 to 1 1/2 minutes on the second side).

Remove the skillet from the heat. Spoon any butter and pan juices over the scallops, then stir in the fresh lemon juice and scatter the chopped parsley over them.

Plate the three scallops on a warmed plate. Garnish with microgreens or chives and serve with a lemon wedge on the side. Serve immediately.