Seared Scallops

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.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 380
• Protein: 51 g
• Carbs: 3 g
• Fat: 18 g

Ingredients

• 12 piece Scallop ( cleaned and trimmed )
• 2 tbsp Sunflower oil
• 30 g Salted butter
• 1 piece Garlic ( crushed clove )
• 2 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Drying the scallops

   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. High heat searing

   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. Butter basting

   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. Resting and finishing

   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.

Chef's tips

• 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.

Storage

Eat immediately. Scallops do not handle reheating well; they will become rubbery.