Ingredients:

  • 8–10 large dry-packed sea scallops (approx. 1 lb / 450 g)
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp high-heat neutral oil (e.g., Canola)
  • 4 Tbsp cold cubed unsalted butter (60 g)
  • 2 cloves garlic, finely minced
  • 1/4 cup packed fresh basil, roughly chopped
  • Juice of 1/2 large lemon (approx. 15-20 ml)

Instructions:

  1. Dry the Scallops: Remove the small, tough side muscle (if present). Place the scallops between several layers of paper towels and press down firmly. Replace the towels and repeat. They must be bone-dry—this is essential for a proper sear.
  2. Seasoning and Aromatics: Season the scallops generously with salt and pepper immediately before cooking. Mince the garlic and chop the basil. Cube the cold butter and set aside.
  3. Heat the Pan: Place a heavy-bottomed frying pan (cast iron or stainless steel is ideal) over high heat. Wait 2–3 minutes until the pan is smoking hot. Add the neutral oil; it should shimmer immediately.
  4. Achieve the Sear: Place the seasoned scallops into the hot oil, ensuring they are not touching (sear in batches if necessary). Cook for 90 seconds to 2 minutes on the first side without moving them. Look for a deep golden-brown crust forming on the edges.
  5. Flip and Reduce Heat: Turn the scallops using tongs. Reduce the heat immediately to medium-low.
  6. Add Butter and Aromatics: Immediately add the cold cubed butter, minced garlic, and basil to the pan around the scallops.
  7. Baste: As the butter melts and foams, tilt the pan slightly and use a spoon to continuously scoop up the foaming butter and pour it over the exposed side of the scallops for the final minute of cooking. The total cook time should be around 3.5 to 4 minutes.
  8. Finish and Plate: Remove the pan from the heat. Squeeze the fresh lemon juice directly into the pan butter (it should sizzle and thicken slightly). Taste and adjust seasoning. Serve immediately, drizzling the fragrant pan butter liberally over the scallops.