Seared Scallops with Brown Butter

Instructions

1. Prep the scallops. Remove the side muscle if attached. Pat scallops very dry with paper towels—this is the most important step. Season with salt and pepper.

2. Get the pan screaming hot. Heat oil in a large skillet over high heat until just smoking.

3. Sear. Add scallops, leaving space between each. Don’t touch them for 2 minutes until a golden crust forms. Flip once and cook 1-2 minutes more.

4. Remove scallops. Transfer to a plate.

5. Make brown butter. Reduce heat to medium. Add butter and swirl until it foams and turns golden brown. Add garlic and capers, cook 30 seconds. Remove from heat.

6. Finish. Add lemon juice to the pan. Spoon brown butter over scallops. Garnish with parsley.

Keys to a Perfect Sear

1. Dry scallops — Moisture is the enemy of browning
2. Hot pan — Smoking hot, not medium
3. Don’t crowd — Leave 2cm between each scallop
4. Don’t touch — Let the crust form before flipping
5. Cook briefly — They’re done when just opaque inside

Notes

• Buy “dry” scallops, not “wet” (wet scallops are treated with chemicals that prevent browning)
• This technique takes practice—don’t give up
• Overcooked scallops are rubbery
• Serve immediately—they don’t wait well