Pan-seared Scallops

Thoroughly pat 1 lb of sea scallops dry with paper towels. This is crucial for achieving a good sear. Season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large stainless steel or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil.

Once the oil begins to shimmer and lightly smoke, carefully add the scallops to the pan, ensuring they are not touching.

Sear without moving them for 2 minutes until a golden-brown crust forms.

Flip the scallops. Add 2 tbsp unsalted butter to the pan.

As the butter melts, tilt the pan and use a spoon to continuously baste the scallops with the hot butter for 1 1/2 to 2 minutes.

Remove the pan from the heat, squeeze the juice of 1/2 lemon over the scallops, and transfer them immediately to a serving plate.