Ingredients
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- 1 ½ lbs dry sea scallops (680g), side muscle removed
- 2 tbsp avocado oil or clarified butter (30ml)
- 3 tbsp unsalted European butter (45g)
- 4 cloves fresh garlic, finely minced
- 2 tbsp fresh lemon juice (30ml)
- 2 tbsp fresh flat-leaf parsley, finely chopped
Step-by-Step Instructions
Dry Scallops Thoroughly
Pat scallops completely dry on all sides using paper towels. Season both flat sides generously with sea salt and cracked black pepper.
Sear Until Golden Crust
Heat avocado oil in a 12-inch cast iron skillet over high heat until smoking hot. Add scallops gently, leaving 1 inch between each. Sear undisturbed for 2 minutes until a deep golden crust forms.
Baste with Garlic Butter
Flip scallops and immediately add butter, minced garlic, and lemon juice to the skillet. Tilt the pan and spoon foaming garlic butter over scallops for 1 minute until just opaque.
Garnish and Serve
Transfer scallops immediately to a warm serving platter, spoon pan juices over top, and scatter chopped fresh parsley.
Sensory Doneness Verification
Scallops sizzle vigorously upon touching the smoking pan. A rich nutty butter and lemon aroma envelops the skillet.
Troubleshooting & Testing Notes
Scallops were wet or treated with sodium tripolyphosphate. Buy dry-packed scallops and press them firmly with paper towels before cooking.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- 12-inch seasoned cast iron skillet
- Fish spatula
- Kitchen paper towels
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