Scallops: Get the Perfect Pan Sear with Lemon Garlic Butter

Instructions:

1. Pat Dry: Remove the small, tough abductor muscle from the side of each scallop and discard. Place the scallops on a double layer of paper towels and pat them aggressively dry on all sides. Moisture is the enemy of a good sear!
2. Season: Season the dry scallops generously with Kosher salt and pepper immediately before cooking.
3. Heat the Pan: Place a heavy-bottomed skillet over medium-high heat. Once the pan is hot, add the high-heat cooking oil. Heat until the oil just begins to shimmer and lightly smoke—this indicates searing temperature.
4. Sear, Don't Crowd: Carefully place the scallops into the pan, ensuring at least one inch (2.5 cm) of space between each one. If necessary, work in two batches to avoid cooling the pan (crowding equals steaming).
5. Cook Undisturbed: Sear the scallops for 2 to 3 minutes, without moving them, until a deep, golden-brown crust forms on the bottom. Use the side of the pan to check the color.
6. Flip and Baste: Flip the scallops. Immediately add 2 Tbsp of unsalted butter (from the total amount) to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter over the tops of the scallops for the remaining cook time (about 1 minute).
7. Remove: Remove the scallops from the pan and place them on a warm plate. They should be just opaque throughout.
8. Sauté Garlic: Reduce the heat to low. If you have excess oil/butter left, pour off all but 1 Tbsp. Add the minced garlic and sauté quickly for 30–60 seconds until fragrant, ensuring it does not brown or burn.
9. Emulsify Butter: Turn the heat off. Add the remaining 4 Tbsp of cold, cut-up butter pieces one at a time, whisking constantly until each piece is incorporated into a smooth, glossy sauce (monter au beurre).
10. Finish the Sauce: Whisk in the fresh lemon juice and a pinch of flaky sea salt.
11. Serve: Spoon the Lemon-Garlic Butter over the scallops. Garnish immediately with fresh parsley.