Ingredients:

  • 1 lb Large Sea Scallops (adductor muscle removed)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 Tbsp High smoke-point oil (Avocado or Grapeseed)
  • 4 Tbsp Unsalted Butter
  • 3 cloves Garlic, finely minced
  • 2 Tbsp Fresh Basil leaves, finely chopped (chiffonade)
  • 1 tsp Fresh Lemon Juice
  • Pinch of Red Pepper Flakes

Instructions:

  1. Remove scallops from packaging. Place them on a plate lined with several layers of paper towels. Cover the tops with more paper towels and press gently. Let them air-dry for at least 10 minutes to remove surface moisture.
  2. Just before cooking, season the tops and bottoms of the dry scallops generously with salt and pepper.
  3. Place a large, heavy-bottomed skillet over medium-high to high heat. Add the oil and heat until it just begins to shimmer.
  4. Carefully place the seasoned scallops into the hot pan, ensuring space between each one. Do not move them for 2–3 minutes to achieve a deep golden-brown crust.
  5. Gently flip the scallops and sear the second side for only 1–2 minutes until cooked through (opaque and firm). Immediately transfer the scallops to a clean plate and set aside.
  6. Reduce the heat to medium-low. Add the 4 Tbsp of butter to the same skillet. Swirl gently until the butter melts and the milk solids turn a nutty brown colour (about 1–2 minutes). Watch closely to prevent burning.
  7. Immediately add the minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  8. Remove the pan from the heat. Stir in the fresh basil and lemon juice to create the Garlic Basil Butter sauce.
  9. Spoon the hot garlic basil butter generously over the resting scallops and serve immediately.