Description
Juicy, buttery scallops with a golden crust. Fast, elegant, and pan-seared to perfection!
Ingredients
Scale
12 large dry-packed scallops
2 tbsp olive oil
2 tbsp butter
1 clove garlic, minced
2 sprigs thyme
½ tsp salt
¼ tsp pepper
Optional: lemon wedges, white wine, parsley
Instructions
1. Pat scallops dry and season with salt and pepper.
2. Heat oil in a skillet until shimmering.
3. Place scallops flat-side down. Cook 2–3 mins.
4. Flip, add butter, garlic, and thyme.
5. Baste scallops in melted butter. Cook 1–2 mins more.
6. Optional: remove scallops, deglaze with white wine, and drizzle sauce over.
Notes
Use dry scallops for the best sear.
Don’t overcrowd the pan.
Try adding orange zest or soy sauce for variations.