Ingredients:

  • 8–10 large Sea Scallops (Dry Packed)
  • 1 Tbsp High-Quality Olive Oil
  • 2 Tbsp Unsalted Butter (cold, divided)
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 large Garlic Cloves (lightly smashed)
  • 3–4 sprigs Fresh Thyme Sprigs
  • ½ medium Lemon (zest and juice)

Instructions:

  1. Pat Dry: Remove the small, tough side muscle (if present). Place the scallops on paper towels and pat them aggressively until completely dry. Moisture is the enemy of the sear.
  2. Season: Season the top and bottom sides of the scallops generously with salt and pepper just before cooking (seasoning too early draws out moisture).
  3. Heat the Pan: Place a heavy-bottomed pan over high heat. Add the olive oil and allow it to heat until it is shimmering and nearly smoking. Crucially, the pan must be scorching hot.
  4. Sear First Side: Gently place the seasoned scallops into the pan, ensuring they have plenty of space. Cook the scallops for 1.5 to 2 minutes without touching or moving them until a deep, golden-brown crust forms.
  5. Flip and Aromatise: Flip the scallops using a fish spatula. Reduce the heat slightly to medium-high. Immediately add the two cold pieces of butter, the smashed garlic cloves, and the thyme sprigs to the pan.
  6. Baste: As the butter melts and foams (it should brown quickly, creating beurre noisette), tilt the pan and use a spoon to continuously scoop the foaming butter mixture over the scallops for 1 minute.
  7. Finish and Plate: Remove the scallops immediately from the pan to a warm plate. Squeeze fresh lemon juice over the scallops and spoon any remaining butter sauce from the pan over the top. Garnish with a tiny sprinkle of lemon zest, and serve instantly.