Ingredients:

  • 1 lb large sea scallops (muscle removed)
  • 1/2 teaspoon coarse salt (plus more for seasoning)
  • 1/4 teaspoon freshly ground black pepper (plus more for seasoning)
  • 1 Tablespoon high heat oil (e.g., Canola or Grapeseed)
  • 4 Tablespoons unsalted butter
  • 3 large cloves fresh garlic, finely minced
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons fresh parsley, finely chopped

Instructions:

  1. Thoroughly pat the scallops completely dry using multiple layers of paper towels. This is the most crucial step for a good crust.
  2. In a small bowl, combine the salt and pepper. Lightly season both flat sides of the dried scallops.
  3. Place a large, heavy-bottomed skillet over medium-high to high heat. Add the high-heat oil and allow it to shimmer slightly.
  4. Gently place the scallops into the hot pan, ensuring there is space between each one (work in batches if necessary). Do not touch them for 2–3 minutes until a deep golden crust forms.
  5. Flip the scallops. Immediately add the butter to the pan around the scallops. Allow the butter to melt and begin to foam.
  6. Once the foam subsides slightly (about 1 minute), add the minced garlic. Tilt the pan slightly and use a spoon to continuously baste the foaming, garlicky butter over the tops of the scallops for about 1 minute.
  7. Remove the pan from the heat. Stir in the fresh lemon juice.
  8. Immediately remove the scallops from the pan and arrange on serving plates. Spoon the remaining garlic butter sauce over the top. Garnish liberally with fresh parsley.