Seared Scallops, Brown Butter

Upscale

Spirited

Seared Scallops, Brown Butter

Large dry-packed sea scallops, screaming-hot cast iron, 90 seconds per side.

Time

10 min

Makes

Serves 2

Difficulty

Medium

Stirred

Ingredients

12 large dry-packed sea scallops (U10 size, about 1 lb) 1 tsp kosher salt 1/2 tsp black pepper 2 tbsp neutral oil 3 tbsp unsalted butter 4 sprigs fresh thyme 1 lemon, halved 2 tbsp dry vermouth (optional)

Make it spirited

Deglaze the pan with 2 tbsp of dry vermouth after the scallops come out. Let it reduce by half, then whisk in the brown butter. The vermouth lifts the fond and adds a savory note that pairs with the scallops.

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.

From the kitchen

Don't move them. The crust forms at 90 seconds; flip once. Anything more and you lose the sear.

Story so far

Dry-packed scallops are essential. Wet-packed (the cheaper, more common variety) are soaked in a sodium tripolyphosphate solution that makes them absorb water; that water leaches out in the pan, drops the temperature, and prevents the Maillard browning that makes a scallop beautiful. Dry-packed cost $4-6 more per pound but are worth it. The cast-iron pan should be hot enough that a drop of water beads up and evaporates in 2 seconds — about 450°F on a home stove. The brown butter is finished off the heat: a knob of butter, fresh thyme, and a squeeze of lemon. Spoon over the scallops at the table.