Seared Scallops Recipe

Pat dry and season

Remove scallops from the refrigerator 10–15 minutes before cooking to take the chill off. Pat each scallop very dry with paper towels—moisture prevents a good sear. If scallops have a small side muscle attached, remove it. Season both sides lightly and evenly with the fine sea salt and freshly ground black pepper.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking, about 2 minutes. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Sear scallops

Arrange scallops in the hot pan in a single layer with space between them—do not overcrowd (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes, until the underside is deep golden-brown. Flip each scallop using tongs or a fish spatula and immediately add the unsalted butter, smashed garlic, and thyme to the pan.

Baste

Tilt the pan slightly so the butter pools, and use a spoon to baste the scallops continuously for 30–45 seconds while the second side cooks and the butter foams. The scallops should be opaque to the center and slightly springy; internal temperature about 115–125°F (46–52°C) for tender doneness. Total cook time per scallop will be about 3–3.5 minutes.

Remove and rest

Transfer seared scallops to a warm plate and let rest for 1 minute while finishing the pan sauce.

Finish sauce

With the pan over medium heat, discard the garlic and thyme if you prefer, then swirl in the fresh lemon juice to deglaze and scrape up any browned bits, cooking for 10–15 seconds. Add any accumulated juices from the rested scallops back into the pan and swirl in the remaining tablespoon of butter (if desired) to create a glossy finish. Taste and adjust seasoning.

Plate and garnish

Spoon a little of the lemon-butter pan sauce onto warmed plates, arrange 3 scallops per plate (for 4 servings), spoon more sauce over them, sprinkle with chopped parsley and a light pinch of flaky sea salt if using. Serve immediately with lemon wedges.