Ingredients:

  • 1.5 lbs Large Sea Scallops (U-10 or U-12 count)
  • 2 tbsp Grapeseed or Avocado oil
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Freshly cracked black pepper
  • 3 tbsp Unsalted grass-fed butter, divided
  • 4 cloves Garlic, minced
  • 0.5 cup Dry white wine
  • 0.75 cup Heavy cream
  • 1 tbsp Fresh lemon juice
  • 1 tsp Fresh lemon zest
  • 2 tbsp Fresh Italian parsley, finely chopped

Instructions:

  1. Dry the scallops. Use multiple paper towels to press firmly on the 1.5 lbs of scallops until the surface feels tacky.
  2. Season immediately. Sprinkle 0.5 tsp sea salt and 0.25 tsp pepper over both sides just before they hit the pan.
  3. Heat the skillet. Add 2 tbsp oil to the pan over medium high heat until the oil begins to shimmer and smoke slightly.
  4. Sear the first side. Place scallops in the pan, leaving space between them, and cook for 2 minutes until a deep mahogany crust forms.
  5. Flip carefully. Turn each scallop over and add 1 tbsp of the butter to the pan until it foams and smells nutty.
  6. Finish the sear. Cook for 1 additional minute until the edges are firm but the center remains slightly opaque.
  7. Rest the protein. Remove scallops from the pan and set them on a warm plate to allow carryover cooking to finish.
  8. Sauté the aromatics. Reduce heat to medium and add 4 cloves minced garlic until fragrant but not browned.
  9. Deglaze the pan. Pour in 0.5 cup dry white wine and scrape the bottom until the brown bits dissolve into the liquid.
  10. Simmer and thicken. Whisk in 0.75 cup heavy cream and the remaining 2 tbsp butter until the sauce coats the back of a spoon.
  11. Finish the sauce. Stir in 1 tbsp lemon juice, 1 tsp zest, and 2 tbsp parsley until the color is vibrant and the aroma is bright.
  12. Combine and serve. Place the scallops back into the sauce for 30 seconds until they are just coated and warm.