Seared Scallops

Scallops need three things: dry surface, hot pan, and the discipline to leave them alone. Get those right and the rest is two minutes a side.

Ingredients

• 1 lb sea scallops, dry packed
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley

Preparation

1. Dry them. Pat completely dry with paper towels. Season both sides with salt and pepper.
2. Heat the pan. Olive oil in a large skillet over medium-high.
3. Sear. Add scallops in a single layer. 2–3 minutes per side, until a golden crust forms and they're opaque.
4. Butter and garlic. Add to the pan and spoon the melted butter over the scallops for 1 minute.
5. Finish. Off the heat. Garnish with parsley, serve with lemon wedges.

Serving

Serves 2–3. Risotto, or good bread and the pan butter.

Pro tips

• Dry-packed matters. Wet scallops are soaked in solution, release water in the pan, and steam instead of searing.
• Actually dry means actually dry. Pat, wait a minute, pat again.
• Don't move them. Once they're down, leave them until the crust forms or you'll tear it off.
• Crowding drops the pan temperature. Two batches beats one bad one.
• Pull the side muscle off if it's still attached — the small tough tab on the side.