Ingredients:

  • 1 lb dry-packed large sea scallops
  • 2 tbsp neutral oil (avocado, grapeseed, or canola)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed or thinly sliced
  • 0.5 lemon, juiced
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Check the side of each scallop for a small, tough rectangular tag of tissue (the side muscle). Pinch and pull it off to ensure a tender texture.
  2. Sandwich the scallops between layers of paper towels and press down firmly. Let them sit for 5 minutes, then pat them again until the surface is tacky and completely moisture-free.
  3. Immediately before cooking, season the flat sides of the scallops with kosher salt and black pepper.
  4. Heat a heavy-bottomed skillet (cast iron or stainless steel) over high heat with 2 tablespoons of neutral oil until it reaches its smoke point.
  5. Carefully place scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
  6. Flip the scallops. Add the butter, smashed garlic, and lemon juice to the pan. Tilt the pan and spoon the foaming butter over the scallops (arrosé) for the final 60-90 seconds of cooking.
  7. Garnish with fresh parsley and serve immediately while the crust is crisp.