Ingredients:

  • 1 lb Large Sea Scallops (dry-packed U10 or U12)
  • 1.5 tbsp Avocado oil
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Freshly cracked black pepper
  • 3 tbsp Unsalted butter, cubed and chilled
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh thyme
  • 1 tbsp Fresh lemon juice
  • 1 tsp Fresh parsley, finely chopped

Instructions:

  1. Remove the tough 'foot' muscle from the side of each scallop. Place scallops on paper towels and pat aggressively dry. Let them air-dry in the refrigerator for 10 minutes to ensure a professional sear.
  2. Season the scallops on both sides with fine sea salt and black pepper just before cooking.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Add the avocado oil and wait until it is shimmering and just beginning to smoke.
  4. Carefully place scallops in the pan in a clockwise pattern, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
  5. Flip the scallops using a fish spatula. Immediately add the chilled butter, smashed garlic, and thyme to the pan.
  6. As the butter melts and foams, tilt the pan and use a spoon to continuously baste the scallops with the hot garlic-butter for 1-2 minutes.
  7. Remove the pan from heat. Stir in the fresh lemon juice and chopped parsley, allowing the sauce to emulsify. Serve immediately.