Ingredients:
- 12 Large Sea Scallops (approx. 450g / 1 lb), Dry-Packed
- 1 tsp Fine Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 2 Tbsp Grapeseed Oil or other neutral, high-smoke point oil
- 3 Tbsp Unsalted Butter, cut into three separate pats
- 1 Small Clove Garlic, minced (about 1 tsp / 5g)
- 1 Lemon, zest and juice
- 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
- 1 Tbsp Fresh Chives, snipped
Instructions:
- Remove scallops and place them on several layers of paper towels. Press firmly to remove all surface moisture until they feel tacky and completely dry. This is crucial for achieving a proper sear.
- Just before cooking, generously season only one side of the scallops (the side that will hit the pan first) with salt and pepper.
- Place a heavy-bottomed pan (cast iron or stainless steel) over medium-high heat. Add the grapeseed oil. The pan is ready when the oil shimmers slightly and begins to produce faint wisps of smoke.
- Carefully place the seasoned side down into the hot pan, leaving at least 1 inch (2.5 cm) of space between each scallop. Do not crowd the pan; cook in batches if necessary.
- Allow the scallops to cook undisturbed for 2 minutes. Do not touch, shake, or peek—this develops the deep caramelised crust (the Maillard reaction).
- After 2 minutes, the scallops should have a beautiful golden edge. Flip the scallops and immediately add the three pats of unsalted butter and the minced garlic to the pan. Reduce the heat slightly to medium.
- As the butter melts and starts to foam, tilt the pan towards you and use a large spoon to continuously scoop the foaming brown butter over the top of the scallops for 30–60 seconds. The butter will turn slightly nutty brown (beurre noisette).
- Remove the pan from the heat. Stir in the lemon juice, lemon zest, parsley, and chives. The sauce will bubble slightly.
- Use the fish spatula to quickly transfer the Pan-Seared Scallops to warm plates. Spoon the remaining pan sauce and herbs generously over the scallops and serve straight away.