1.5 lbs Large Sea Scallops (U-10 or U-12 size), dry-packed
1.5 tsp Kosher Salt
1 tsp Black Pepper, freshly ground
2 tbsp Avocado or Grapeseed Oil
4 tbsp Unsalted Butter, cold and cubed
4 cloves Garlic, minced
1 large Fresno Chili or 2 Red Thai Chilis, thinly sliced
1/2 cup Dry White Wine (like Sauvignon Blanc)
1/4 cup Fresh Parsley, finely chopped
2 tbsp Fresh Chives, finely chopped
1 tbsp Fresh Lemon Juice
Instructions
Prep Scallops: Remove the small side-muscle from each scallop. Pat the scallops completely dry with paper towels. Season both sides generously with salt and pepper.
Mise en Place: Mince garlic, slice chili, chop herbs, and juice lemon. Have all sauce ingredients ready by the stove.
Heat Pan: Place a 12-inch cast-iron or stainless-steel skillet over high heat. Add oil and heat until it shimmers, just before smoking.
Sear First Batch: Carefully place half the scallops in the pan, not touching. Sear for 90-120 seconds without moving until a deep golden-brown crust forms. Flip and sear for another 60-90 seconds. Remove to a clean plate.
Sear Second Batch: Repeat the searing process with the remaining scallops, adding a touch more oil if needed. Remove all scallops from the pan.
Make Sauce Base: Reduce heat to medium. Add 2 tbsp of butter. When foaming, add garlic and chili and cook for 30-45 seconds until fragrant.
Deglaze Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2-3 minutes.
Finish Sauce: Turn off the heat. Add the remaining 2 tbsp of cold butter, parsley, chives, and lemon juice. Swirl the pan until the butter melts into a creamy sauce.
Combine and Serve: Return the scallops to the pan to coat with the sauce for 15 seconds. Serve immediately, spooning extra sauce over the top.
Notes
For the best results, use a heavy cast-iron or stainless-steel skillet. Non-stick pans will not create the same quality of crust.