Ingredients:

  • 1 lb Large Sea Scallops (dry-packed)
  • 1.5 tsp Fine sea salt
  • 0.5 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted butter, chilled and cubed
  • 2 cloves Garlic, finely minced
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh Italian parsley, finely chopped
  • 1 tbsp Dry white wine (optional for deglazing)

Instructions:

  1. Remove the tough side muscle (foot) from the scallops. Pat the scallops extremely dry with paper towels on all sides to ensure a proper sear.
  2. Season the scallops with salt and pepper immediately before cooking to prevent moisture extraction.
  3. Heat a cast iron skillet over medium-high heat with the avocado oil until it begins to shimmer and reach its smoke point.
  4. Place scallops in the pan in a clockwise pattern. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
  5. Flip the scallops and sear the second side for 1–2 minutes until opaque. Remove scallops to a warm plate.
  6. Reduce heat to medium. Add minced garlic and optional white wine to the pan, scraping up any browned bits.
  7. Whisk in the chilled butter cubes one by one to create a thick emulsion. Stir in lemon juice and zest.
  8. Stir in the chopped parsley and spoon the lemon butter sauce over the plated scallops.