Seared Scallops

Method

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1. Pat the scallops thoroughly dry on paper towels, pressing lightly, and season both sides with the salt and pepper.

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2. Heat the oil in a large skillet over high heat until it just begins to smoke.

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3. Lay the scallops in a single layer with space between them and do not move them. Sear 2 minutes, until the underside is deep golden.

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4. Turn each scallop, add the butter, garlic and thyme and baste with a spoon for 1 minute, until the middle is just opaque.

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5. Take the pan off the heat, spoon over the lemon juice and scatter with the parsley.

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6. Serve immediately.

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Chef’s Tips

• Dry the scallops until the paper towel comes away dry. Wet scallops steam.
• Do not move them for the first 2 minutes. That is how the crust forms.
• Add the butter after searing. In the hot oil it would burn.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cauliflower purée
• Buttered asparagus
• A dry white wine

Storage & Reheating

Best eaten immediately. Refrigerate up to 1 day and eat cold in a salad, since reheating turns scallops rubbery.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.