Pat the scallops very dry with paper towels. If they have side-muscle 'tags', remove them by peeling them off. Place scallops in a single layer on a plate or tray and season both sides evenly with kosher salt and freshly ground black pepper (about 1 tsp each total). Let rest at room temperature for 5–10 minutes while you heat the pan.

Pan & Finishing

Heat the pan

Place a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering and just starting to smoke lightly, about 2–3 minutes. The pan must be hot so scallops sizzle on contact.

Sear scallops

Working in a single layer without crowding (sear in two batches if needed), gently place scallops into the hot pan using tongs so they do not splash oil. Press each scallop down slightly to ensure full contact with the pan. Cook undisturbed for 1.5 to 2 minutes, until a deep golden-brown crust forms on the bottom. Flip scallops and cook the second side for 45–75 seconds until the scallops are opaque through the side and springy to the touch (internal should be just opaque and tender). Total cook time per scallop ~2.5–3.5 minutes depending on size.

Aromatics and butter finish (optional but recommended)

If using aromatics, reduce heat to medium, tilt the pan slightly and add the 2 tablespoons unsalted butter, the smashed garlic clove, and thyme sprig beside the scallops. As the butter melts and foams, spoon (baste) the butter over the scallops continuously for 20–30 seconds to add flavor and finish cooking. Remove and discard the garlic and thyme once fragrant.

Finish and plate

Transfer scallops to a warmed plate. Off heat, spoon any browned butter from the pan over the scallops, stir in 1 tablespoon fresh lemon juice, and sprinkle with the finely chopped parsley. Serve immediately with lemon wedges on the side.