Pan-Seared Nantucket Bay Scallops

Ingredients

• 1 lb fresh Nantucket bay scallops, side muscle removed
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 3 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 count lemon wedges for serving

Instructions

1. 1

   Pat the 1 lb of bay scallops completely dry with paper towels, pressing gently — removing surface moisture is critical because it prevents a proper golden crust and allows the delicate flesh to caramelize instead of steam. Lay them in a single layer on a clean paper towel and season both sides evenly with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Let them sit at room temperature for 2 minutes while you prepare your pan.

2. 2

   Set a 10-inch stainless steel skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances and evaporates immediately on contact. The pan must be properly hot, or the scallops will release moisture and poach rather than sear.

3. 3

   Once the pan is smoking lightly, add the seasoned scallops in a single layer — work in two batches if needed to avoid crowding, which would lower the pan temperature and prevent browning. Resist the urge to move them; let them sit undisturbed for 90 seconds to 2 minutes. You should hear a steady, confident sizzle. Do not stir or flip early.

4. 4

   Flip each scallop over using tongs or a fish spatula and immediately place 0.5 tbsp of the unsalted butter under each scallop as it hits the pan. Sear on this second side for another 90 seconds to 2 minutes — the scallops should be pale golden-brown and just firm when pressed gently with your fingertip. They will continue to cook slightly from residual heat.

5. 5

   Transfer the seared scallops to a warm plate and immediately return the pan to medium heat. Add the remaining 1.5 tbsp of butter and swirl the pan as the butter melts and foams, scraping up any browned bits from the bottom. Watch closely — the butter will go from pale golden to nutty-brown and fragrant in 45 seconds to 1 minute. You'll smell a toasty, hazelnut aroma when it's ready.

6. 6

   Pour the hot brown butter over the scallops and immediately squeeze 2 tbsp of fresh lemon juice over the top. The acid will brighten the rich butter and complement the sweet, briny scallops. Scatter 1 tbsp of finely chopped fresh flat-leaf parsley over everything and serve immediately with lemon wedges on the side. Nantucket bay scallops are best eaten within seconds of cooking, while they're still hot and tender.

Tools you’ll need

• paper towels
• 10-inch stainless steel skillet
• tongs or fish spatula
• warm serving plate
• knife for parsley

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