Pan Seared Scallops

For the pan seared scallops

• ▢ 1 lbs Scallops colossal sea scallops, thawed
• ▢ 1 tsp Salt
• ▢ 1 tbsp Oil avocado, grapeseed, or an oil with a high smoke temperature
• ▢ 4 tbsp Unsalted Butter
• ▢ 4 Garlic cloves thinly sliced
• ▢ 2 fresh Thyme sprigs

To garnish

• ▢ Black pepper
• ▢ Lemon zest
• ▢ Parmesan cheese

• Pat the scallops dry with paper towels.
• Season both sides with salt.
• Preheat a large non-stick skillet over medium-high heat. W
• Add the oil and swirl to coat the pan.
• Allow the oil to preheat until just starting to smoke.
• Add the scallops, and allow them to sear for 60 to 90 seconds, without touching as a golden brown crust forms.
• Flip and continue to cook for another 60 seconds until a golden brown crust forms on the other side.
• Immediately remove the scallops from the pan.
• Reduce the heat to low. Use a paper towel held by long tongs to blot out any excess oil if needed.
• Add the butter and garlic and swirl to melt.
• Add the thyme sprig and allow the foam from the butter to die down.
• Immediately pour the butter and toasted garlic over the scallops.
• Sprinkle with black pepper, lemon zest, and a pinch of freshly grated parmesan cheese and serve immediately.