Method
Prep
Once fully thawed, press the scallops repeatedly with kitchen paper to get them as dry as possible — this is the single most important step. Any surface moisture means steaming instead of searing, and you'll never get a crust.
Season lightly with salt.
Sear
Heat a heavy-bottomed pan over high heat until smoking. Add a small amount of neutral oil (not butter — butter burns at this temperature).
Add the scallops in a single layer without crowding. Don't touch them. Sear for 60–90 seconds until a deep golden crust forms on the underside.
Flip, reduce to medium-low, and immediately add the butter and minced garlic.
Once the butter melts, spoon it over the scallops continuously for 30–60 seconds.
Remove from heat, squeeze over lemon juice, and scatter parsley.
Serve
Serve immediately with the garlicky butter from the pan poured over. A slice of crusty bread to mop up the sauce is ideal.
Key Tips
- Drying is everything: even a little moisture will cause the scallops to steam rather than sear — no crust, no colour
- The whole cook is under 3 minutes — scallops are thin and turn rubbery fast if overcooked
- Add butter only after flipping — adding it to a screaming-hot pan causes it to burn
- They're done when they feel springy and the centre is no longer translucent
Other Ways to Eat Them
| Style | How |
|---|---|
| Pasta | Deglaze with white wine + cream, toss with pasta |
| Japanese sashimi | If sashimi-grade, slice raw with soy sauce and wasabi |
| Steamed with black bean | Black bean + garlic + soy sauce, steam 3 min over glass noodles |