Seared Scallops
"Restaurant-quality scallops at home — golden crust, buttery center, and you didn't even need a reservation."
The Game Plan
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Pat scallops extremely dry with paper towels — this is the single most important step. Wet scallops steam instead of sear. Remove the small side muscle if still attached.
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Season scallops with salt and pepper on both sides.
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Heat oil in a large stainless steel or cast iron skillet over high heat until the oil just begins to smoke.
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Place scallops in the pan one at a time, leaving at least an inch between each. Do not move them. Sear 2–3 minutes until a deep golden crust forms on the bottom.
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Flip each scallop. Add butter and garlic to the pan. Cook 1–2 minutes more, spooning the melted butter over the scallops as they finish.
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Remove scallops to a plate. Add wine and lemon juice to the pan, scraping up the browned bits. Let it reduce for 1 minute into a quick pan sauce.
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Drizzle sauce over scallops. Garnish with parsley. Serve immediately with pasta or crusty bread.
