Seared Scallops
Ingredients
- 12 pcScallop (cleaned and trimmed)
- 2 tbspSunflower oil
- 30 gSalted butter
- 1 pcGarlic (crushed clove)
- 2 pcThyme (fresh sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcCitrus limon (L.) Burm. f. (in wedges)
Method
A perfectly caramelized crust that cracks under the tooth, revealing a translucent and tender center. The aroma of brown butter and fresh thyme signals the finish.
- 1
Carefully pat the scallops dry with paper towels. They must be perfectly dry on the surface for the Maillard reaction to occur and create that golden crust without boiling.
- 2
Heat the sunflower oil in a stainless steel pan until smoking. Place the scallops without crowding them. Let them crust without touching for 2 minutes until a brown edge appears.
- 3
Flip the scallops. Add the butter, crushed garlic, and thyme. When the butter foams and smells nutty, continuously baste the scallops with a spoon for 1 minute to nourish the meat.
- 4
Remove the scallops immediately from the pan to stop the cooking. The meat should remain springy under finger pressure. Serve with a squeeze of lemon juice.
Frequently asked questions
How do you get this dish right?
- Never use a non-stick pan, it doesn't reach the temperature needed for a proper crust.
- If the scallops release water, your pan wasn't hot enough: take them out, drain the water, and start over.
How long does this dish keep?
Eat immediately. Scallops do not handle reheating well; they will become rubbery.
