Ingredients:

  • 8 Large sea scallops (U-10/U-12 size)
  • 1 tablespoon Neutral high smoke point oil (e.g., grapeseed or canola)
  • 3 tablespoons Unsalted butter (divided)
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Freshly ground black pepper
  • 2 cloves Garlic, finely minced or grated
  • 1 tablespoon Fresh lemon juice, freshly squeezed
  • 1 tablespoon Fresh parsley, finely chopped, for garnish

Instructions:

  1. Locate and pinch off the small, tough side muscle on each scallop (if present). Rinse the scallops briefly under cold water. Lay them on a double layer of paper towels, aggressively pat the tops dry, and allow them to rest in the fridge for 20 minutes. Just before cooking, season the bone-dry scallops generously with salt and pepper on all sides.
  2. Place a heavy-bottomed frying pan over high heat. Allow it to heat thoroughly for 2-3 minutes until it is smoking slightly. Add 1 tablespoon of neutral oil to the pan, followed immediately by 1 tablespoon of unsalted butter. Wait until the butter melts and the foaming subsides (it should be shimmering).
  3. Carefully place the seasoned scallops into the pan using tongs, ensuring there is at least one inch (2.5 cm) of space between each one. Sear the scallops undisturbed for 2 minutes and 30 seconds to 3 minutes until the bottom is deeply golden brown. Flip the scallops and reduce the heat slightly to medium-high.
  4. Immediately add the final 1 tablespoon of butter and the minced garlic to the pan. As the butter melts and the garlic becomes fragrant (about 30 seconds), tilt the pan and use a spoon to continuously baste the melted butter and garlic over the scallops for the remaining 1-2 minutes of cooking time. The scallops are done when they are opaque throughout, except for a tiny sliver of translucence remaining in the very centre.
  5. Remove the pan from the heat. Squeeze the fresh lemon juice over the scallops and stir briefly to combine the pan sauce. Stir in the chopped fresh parsley. Serve immediately, spooning the warm lemon-garlic butter sauce from the pan over the scallops.