Pan-Seared Scallops with Brown Butter and Lemon

• 12 large sea scallops, patted very dry
• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 lemon, half for juice, half for wedges
• 2 tbsp fresh parsley, finely chopped
• sea salt
• freshly ground black pepper

1. 1

   Remove the small side muscle from each scallop, if present. Pat the scallops meticulously dry with paper towels; this is critical for a proper sear. Season them generously on both sides with sea salt and black pepper.

2. 2

   Heat a heavy-bottomed pan, preferably cast iron, over medium-high heat for 2-3 minutes. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Swirl to combine.

3. 3

   Once the butter foams and begins to brown, carefully place the scallops in the pan in a single layer, ensuring not to overcrowd it. Work in batches if necessary; overcrowding will drop the pan temperature and steam the scallops instead of searing them.

4. 4

   Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms. The internal temperature should register 52°C (125°F) for medium-rare.

5. 5

   Flip the scallops and add the remaining 2 tablespoons of butter to the pan. Allow the butter to melt and brown, developing a nutty aroma.

6. 6

   Tilt the pan slightly and use a spoon to baste the scallops with the browned butter for the remaining minute of cooking.

7. 7

   Remove the scallops from the pan and immediately transfer them to a warm plate. Squeeze fresh lemon juice over the scallops and garnish with finely chopped parsley.

8. 8

   Serve immediately with lemon wedges on the side. The target is to enjoy them while the crust is still crisp and the interior remains tender.

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