Seared Scallops with Lemon Butter

Instructions

1. Step 1

   Pat the scallops thoroughly dry, then season them evenly with the salt and black pepper.

   Ingredients used: 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 12.0 piece Sea Scallop

2. Step 2

   Heat the skillet over high heat. Add the olive oil and heat until it shimmers.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large skillet

3. Step 3

   Arrange the scallops in one layer with space between them. Sear without moving until deeply golden underneath, then turn with tongs and cook the second side.

   Timer: 4 min (fixed)

   Cookware: large skillet, tongs

4. Step 4

   Reduce to medium heat and add 1 tbsp (15 gr) of the butter. Spoon the foaming butter over the scallops until they are opaque and reach 63°C internally, then transfer them to a plate.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: instant-read thermometer, large skillet, plate, spoon, tongs

5. Step 5

   Lower the heat to low. Add the remaining 3 ¼ tbsp (45 gr) butter and the garlic, then stir until the butter melts and the garlic is fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 45.0 gr Unsalted Butter

   Cookware: large skillet, spoon

6. Step 6

   Remove the skillet from the heat and stir in the lemon juice and parsley. Return the scallops briefly to the skillet and spoon the lemon butter over them before serving.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 8.0 gr Parsley

   Cookware: large skillet, spoon, tongs