Pan-seared Scallops with Lemon-butter Sauce

Pat 1 1/2 lbs of large sea scallops thoroughly dry with paper towels. This is crucial for a good sear. Season them generously on both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Heat until the butter melts and just begins to foam.

Place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until a deep golden-brown crust forms and the scallops are opaque throughout. Work in batches if necessary to maintain high heat.

Remove the seared scallops from the pan and set them aside on a warm plate. Reduce the heat to medium-low.

Pour 1/4 cup dry white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by half, about 1-2 minutes.

Remove the skillet from the heat. Whisk in 2 tbsp fresh lemon juice and the remaining 2 tbsp cold unsalted butter, one tablespoon at a time, until the butter is fully incorporated and the sauce is emulsified and slightly thickened. Season the sauce with a pinch more salt and pepper to taste.

Return the scallops to the pan and gently toss them in the lemon-butter sauce to coat. Garnish immediately with 2 tbsp freshly chopped flat-leaf parsley.

Serve hot, perhaps with a side of creamy risotto or steamed asparagus.