My favorite cooking show of all time

Ingredients

• 8 pieces Sea Scallops (dry‑packed, pat dry with paper towels)
• 2 tablespoons Unsalted Butter (cut into small pieces, room temperature)
• 1 tablespoon Olive Oil (extra‑virgin preferred for flavor)
• 1 teaspoon Salt (fine sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• ½ piece Lemon (juiced, zest optional)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Pat Scallops Dry

   Place the scallops on a paper towel‑lined plate and gently pat each side dry. Removing surface moisture is critical for a good sear.

   Time: PT2M

2. Season

   Season both sides of the scallops with fine sea salt and freshly ground black pepper.

   Time: PT1M

3. Heat Pan

   Add olive oil to the skillet and heat over medium‑high heat until shimmering, about 30 seconds.

   Time: PT1M

4. Add Butter

   Add the butter pieces to the hot oil; swirl until melted and the mixture begins to foam.

   Time: PT30S

5. Sear Scallops

   Place the scallops in the pan, flat side down, without crowding. Cook 2‑3 minutes without moving until a deep golden crust forms.

   Time: PT3M

6. Flip and Finish

   Using tongs, flip each scallop and cook an additional 1‑2 minutes, until opaque in the center.

   Time: PT2M

7. Add Lemon

   Remove the pan from heat, squeeze fresh lemon juice over the scallops, and sprinkle chopped parsley.

   Time: PT30S

8. Serve

   Transfer scallops to a warmed plate and serve immediately with optional lemon zest.

   Time: PT30S

Nutrition Facts

Calories

210

Protein

22 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g