Coastal Style Pan Seared Scallops with Garlic Butter and Lemon
Ingredients
- 1 1/2 lbs large dry-packed sea scallops
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp avocado oil or grapeseed oil
- 2 tbsp unsalted butter
- 3 garlic cloves, lightly smashed
- 3-4 sprigs fresh thyme (optional)
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, roughly chopped
Instructions
- Remove scallops from the fridge 10-15 minutes before cooking. Pat every scallop completely dry on both flat sides using paper towels. Repeat if needed — they should feel dry to the touch.
- Season both flat sides of each scallop with kosher salt and black pepper right before cooking.
- Heat a cast iron skillet or heavy stainless pan over high heat for 2 minutes. Add oil and heat for another 30 seconds until shimmering and almost smoking.
- Place scallops flat side down in the pan without crowding. Leave space between each one. Do not move them. Cook for 2 minutes undisturbed.
- Gently lift the edge of one scallop. If it releases easily with a deep golden crust, flip all scallops. If it sticks, wait another 30 seconds.
- After flipping, immediately add butter, smashed garlic, and thyme to the pan. Tilt the pan and baste the tops of the scallops with the foaming butter for about 90 seconds.
- Remove scallops from heat while the very center still looks slightly translucent. Squeeze fresh lemon juice over the top, scatter chopped parsley, and serve immediately.
Notes
Always pat scallops completely dry before cooking — this is the single most important step for getting a proper golden crust. Wet scallops will steam instead of sear, no matter how hot your pan is.