Butter Basted Seared Scallops - The Perfect Sear
Level: Easy Yield: 2 servings
INGREDIENTS
1 pound U-10 (meaning 10/pound) dry sea scallops
2 tsp avocado oil (or other high heat high temp oil such as olive oil)
Kosher salt
Freshly ground black pepper
OPTIONAL BUTTER BASTING INGREDIENTS
4 Tbsp Butter
4 Garlic Cloves (2 whole/2 sliced)
2 Thyme Sprigs
DIRECTIONS
In a container, lined with a paper towel, place scallops in a single layer, for multiple layers add paper towels in between, add another paper towel to the top, apply gentle weight to the top (you don’t want to crush them), place in fridge for 2 hours
Remove the small side muscle from the scallops (you can do this at anytime prior to cooking)
Add oil to a 12 inch cast iron pan (I used Stargazer Cast Iron Pan) on high heat.
Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. If the scallops are too close together they will steam and not get the great crust
Sear the scallops for about 1 1/2 minutes, developing a 1/4 inch golden crust. DO NOT MOVE the scallops.
If butter basting skip this step and go to the optional butter basting step below, if not, flip the scallop for another minute, allowing it to get a 1/4 inch golden crust, while remaining translucent in the center
TECHNIQUE OPTIONAL BUTTER BASTING
This is a technique of tilting the skillet so the butter pools at one edge and can be spooned repeatedly over meat or seafood. As you’re spooning the butter it becomes caramelize until browned and nutty
Turn the scallops to the non-seared side.
Push the scallops to one side of the pan, a bit off the heat.
Add 4 tbs butter, 2 whole garlic cloves + 2 sliced garlic cloves, and a few thyme sprigs to skillet.
Cook, basting scallops with butter.
Transfer to a warm plate, and pour butter on top; keep warm. Wipe out skillet with paper towels.
Serve immediately.
