Seared Scallops Recipe

Prepare scallops

Pat scallops dry very thoroughly with paper towels. If they still feel slightly wet, press between layers of paper towel until surface is dry. Remove the small side muscle if still attached. Arrange scallops on a plate in a single layer and season both sides lightly and evenly with the fine sea salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you preheat the pan (this helps form a better crust).

Heat pan

Select a heavy stainless-steel or cast-iron skillet and place over medium-high heat. Add the neutral oil and let it heat until shimmering but not smoking (about 2–3 minutes). A drop of water should sizzle vigorously on contact.

Sear scallops

Working in a single layer (do not crowd the pan), carefully place the scallops into the hot oil with at least 1/2 inch between each. Press them gently once with tongs to ensure full contact with the pan. Sear without moving for 1.5 to 2 minutes, until a deep golden-brown crust forms on the bottom. Flip each scallop and immediately add the unsalted butter, smashed garlic clove, and thyme sprigs to the pan.

Baste

Tilt the pan slightly and use a spoon to baste the scallops continuously with the melted butter for 30–60 seconds while the second side cooks. Scallops are done when they have an opaque center and a slightly springy texture (about 1 to 1.5 minutes more depending on size). Total cooking time per scallop should be roughly 3 to 3.5 minutes.

Remove aromatics

Transfer scallops to a warm plate using tongs. Discard the smashed garlic and thyme sprigs from the pan.

Deglaze and finish sauce: With the pan still over medium heat, add the fresh lemon juice to the butter and oil in the skillet and swirl to lift any browned bits (about 10–15 seconds). Remove from heat and stir in the chopped parsley and lemon zest (if using). Taste and adjust seasoning with a tiny pinch of salt and pepper if needed.

Plate and serve: Spoon a little of the pan sauce onto warmed plates and arrange scallops on top. Drizzle remaining sauce over the scallops, garnish with an extra sprinkle of chopped parsley and a thin lemon wedge. Serve immediately so scallops remain tender and hot.