American 10 min

Pan-Seared Scallops

Name: Pan-Seared Scallops
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb large dry-packed sea scallops (about 10–12); 2 tablespoons unsalted butter; 1 tablespoon neutral oil with high smoke point; 3 cloves garlic, smashed; 2 sprigs fresh thyme; Salt and black pepper; Lemon juice to finish; Cauliflower purée or corn purée for serving (optional)

seafoodgluten-freequickhigh-proteinketo

Ingredientsfor 2

280

Cal

36g

Protein

Carbs

12g

Fat

11 lb large dry-packed sea scallops (about 10–12)
22 tablespoons unsalted butter
31 tablespoon neutral oil with high smoke point
43 cloves garlic, smashed
52 sprigs fresh thyme
6Salt and black pepper
7Lemon juice to finish
8Cauliflower purée or corn purée for serving (optional)

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Instructions

1
Remove the small side muscle from each scallop if attached. Pat scallops completely and absolutely dry with paper towels on all sides — any moisture will prevent searing and cause steaming. Season generously with salt and pepper just before cooking, not in advance.
2
Heat a cast-iron or stainless skillet over high heat until it is smoking hot — this is not optional. Add oil and let it shimmer. Add scallops in a single layer without touching, leaving 1 inch of space between each. Do not move them for 90–120 seconds until a deep golden-brown crust forms on the bottom.
3
Flip scallops and add butter, garlic, and thyme to the pan. As the butter melts and foams, tilt the pan and baste the scallops repeatedly with the golden butter for 60–90 seconds. Total cooking time is 3–4 minutes. The sides should feel firm but spring back slightly when pressed. A perfectly cooked scallop is still translucent in the very center. Finish with a squeeze of lemon and serve immediately.