Ingredients:

  • 1 lb dry-packed sea scallops (U10 or U12 size)
  • 1 tbsp avocado oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp capers, drained
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Remove the small, tough side muscle (the foot) from each scallop by pulling it off with your fingers.
  2. Place the scallops on a plate lined with triple-layered paper towels. Top with another paper towel and press firmly to ensure they are bone-dry and tacky to the touch.
  3. Heat a 12-inch cast iron skillet or stainless steel pan over high heat and add the avocado oil.
  4. Season the scallops with salt and pepper immediately before placing them in the pan to prevent moisture from being drawn out.
  5. Place scallops in the hot pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
  6. Flip the scallops using a fish spatula or tongs. Immediately add the butter, sliced garlic, lemon juice, and capers to the pan.
  7. Tilt the pan slightly and use a spoon to baste the scallops with the foaming garlic butter for 1-2 minutes until just opaque.
  8. Remove from heat, garnish with fresh parsley, and serve immediately.