Herb and Garlic Butter Scallops
These scallops come together in under ten minutes and are absolutely divine! The key is getting good sear so make sure your pan is HOT. Using a stainless steel pan instead of a non-stick one will also help you achieve that beautiful sear.
8 scallops (size U15)
Kosher salt and black pepper, to taste
~2 T Olive oil
2-3 cloves garlic, minced
3-4 branches of rosemary
3-4 branches thyme
4 T unsalted butter (1/2 stick), cut into several pieces
Chopped parsley and lemon wedges, optional
Pat scallops dry with a paper towel. Liberally season each scallop on each side with salt and pepper. Heat olive oil in pan over high heat until oil ripples and is almost smoking. Gently place each scallop into the pan and do not move. Sear for 2-3 minutes per side. If the oil starts to get too hot, you can turn the heat down slightly. Using a thin spatula to gently flip the scallops over is best.
Once seared on each side, turn heat OFF, remove scallops to a plate and set aside. Allow the oil to cool about one minute then add the garlic, herbs and butter and swirl in pan for several minutes with the heat off. If the butter is not fully melted, you can turn the heat on low to help it melt more quickly. The goal here, though, is to not allow the garlic to burn and become bitter, which can happen quickly if the pan is too hot. After several minutes of swirling the garlic, butter and herbs together, pour it all over the scallops and serve immediately. You may top with chopped parsley and few squeezes of lemon if desired.