Seared Scallops with Brown Butter & Herbs

Scallops are one of those ingredients that reward restraint. The technique is simple — dry the scallop completely, get the pan screaming hot, don't touch it — but the result is a golden crust with a barely-set, sweet interior that no amount of complexity can improve on. Brown butter is the only sauce you need. We serve a version of this at the bistro over a saffron-laced cauliflower purée, but at home, a simple herb salad alongside is perfect.

Ingredients

• 1 lb large dry-packed sea scallops (U10 or U12)— Dry-packed is essential — wet-packed won't sear
• 4 tbsp grass-fed unsalted butter— From our Wisconsin dairy partners
• 1 tbsp grass-fed beef tallow or avocado oil— High smoke point needed
• 2 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1 lemon, halved
• Fresh flat-leaf parsley, roughly chopped
• Flaky sea salt and white pepper

Instructions

1. 1

   Pat scallops completely dry with paper towels — this is the most important step. Season generously with flaky salt and white pepper on both sides. Let rest at room temperature for 10 minutes.

2. 2

   Heat a heavy stainless or cast iron skillet over high heat until smoking. Add tallow or avocado oil and swirl to coat.

3. 3

   Place scallops in the pan flat-side down, leaving space between each. Do not move them. Sear 2–2.5 minutes until a deep golden crust forms. Flip once.

4. 4

   Immediately reduce heat to medium. Add butter, garlic, and thyme. As butter melts, tilt the pan and baste scallops continuously with the foaming butter for 60–90 seconds until butter turns golden-brown and nutty.

5. 5

   Remove scallops to a warm plate. Squeeze half the lemon into the brown butter, swirl, and spoon over scallops.

6. 6

   Finish with fresh parsley, a pinch of flaky salt, and a wedge of lemon. Serve immediately.