Seared Scallops, Brown Butter
Large dry-packed sea scallops, screaming-hot cast iron, 90 seconds per side.
Method
Take the scallops out of the fridge 15 minutes before cooking. Pat them thoroughly dry with paper towels. Season both sides with salt and pepper.
Heat a cast-iron skillet over high heat for 5 minutes. Add the oil; heat until shimmering.
Place the scallops in the pan in a single layer, leaving 1 inch between each. Do not move them.
Sear 90 seconds. The bottoms should be deep golden-brown. Flip with tongs; cook another 60-90 seconds on the second side.
Transfer the scallops to a warm plate. Tent loosely with foil.
Reduce heat to medium. Add butter and thyme to the pan. Swirl until the butter foams and turns amber-brown, about 60 seconds. Squeeze in the lemon. (Optional: deglaze with vermouth first.)
Spoon the brown butter over the scallops. Serve immediately with a small green salad.
Don't move them. The crust forms at 90 seconds; flip once. Anything more and you lose the sear.