Seared Scallops

Ingredients

• 1.5 pounds sea scallops – side muscle removed, patted very dry
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp neutral oil
• 2 tbsp unsalted butter
• 1 clove garlic clove – lightly crushed
• 0.5 lemon lemon
• parsley – chopped (for serving)

Instructions

1. Place the sea scallops on a double layer of paper towels, remove the small side muscle if still attached, and pat very dry on all sides. Season both sides evenly with the kosher salt and black pepper.
2. Heat a large heavy stainless-steel or cast-iron skillet over medium-high heat until very hot, 2–3 minutes. Add the neutral oil and heat until just shimmering.
3. Lay the sea scallops in the skillet in a single layer without crowding. Sear without moving until a deep golden-brown crust forms and the scallops release easily from the pan, 1.5–2.5 minutes.
4. Flip the sea scallops, add the unsalted butter and the garlic clove to the pan, and let the butter foam. Tilt the pan and baste the scallops with the butter for 30–60 seconds; continue cooking until the centers are just turning opaque and springy, 1–2 minutes more (115–125°F in the center if using a thermometer).
5. Transfer the sea scallops to warm plates. Squeeze the lemon over the scallops and sprinkle with the parsley (for serving). Serve immediately.