Pan-Seared Scallops with Lemon Butter and Thyme
Ingredients
- 1 poundlarge sea scallops (dry, pat-dried before cooking)
- ·kosher salt
- ·black pepper
- ·all-purpose flour
- 4 tablespoonunsalted butter
- 4 sprigsfresh thyme
- 2garlic clove
- 1lemon
- ¼ cupdry white wine (optional)
Prep
- 01
Pat 1 pound large sea scallops completely dry with paper towels.
- 02
Smash 2 garlic cloves and cut 1 lemon into wedges.
- 03
Measure 1/4 cup dry white wine if using.
Method
- 01
Pat the scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper. Sprinkle lightly with flour and gently shake off excess.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat until it foams. Working in batches to avoid crowding, place scallops flat-side down and sear without moving for 2 to 3 minutes until golden. Flip and sear the other side for 1 to 2 minutes. Transfer to a plate.
- 03
Reduce heat to medium. Add remaining 2 tablespoons butter to the pan along with thyme sprigs and garlic cloves. Swirl gently for 1 minute until fragrant.
- 04
If using wine, pour it in and let it reduce by half, about 1 minute. Squeeze in juice from the lemon and stir. Return scallops to the pan for 30 seconds to warm through.
- 05
Transfer scallops to plates, spoon the warm butter and thyme over top, and serve immediately with the lemon wedges on the side.
Dry scallops are essential—moisture prevents a good sear. Most supermarket scallops are wet-packed; pat them thoroughly or buy dry-packed if available. Serve with crusty bread or over pasta to soak up the lemon butter sauce.