Lemon Herb Scallops

Same technique as a plain sear, but the oil goes into the pan already carrying lemon, garlic and oregano. The scallops pick it up as they cook.

Ingredients

• 1 lb sea scallops, dry packed
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Preparation

1. Dry and season. Pat the scallops dry, season with salt and pepper.
2. Make the oil. Whisk together olive oil, lemon zest, lemon juice, garlic, oregano and a pinch of salt.
3. Heat the pan. Large skillet over medium-high. Add the oil mixture.
4. Sear. Scallops in a single layer, 2–3 minutes per side, until golden brown and cooked through.
5. Finish. Off the heat, garnish with parsley, serve immediately with lemon wedges.

Serving

Serves 2–3. Orzo, couscous, or a plain green salad.

Pro tips

• Zest before you juice. Trying it the other way round is a bad time.
• The garlic in the oil will color fast. Keep the sear tight — this isn't a long cook.
• Dry-packed scallops only. Wet ones will dilute the whole mixture into a puddle.
• Dried oregano works better than fresh here — it bloom in the oil instead of burning.