Seared Scallops

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  1.5 lbs Scallops
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  3 tbsp Unsalted Butter
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  1 tbsp Canola oil
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  Kosher salt
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  1 tbsp Parsley, Fresh

Instructions

1. 1Remove the scallops from the refrigerator 10 minutes before cooking. Place them on a double layer of paper towels, top with a second double layer, and press gently but firmly to remove excess moisture—dryness is essential for a good sear.
2. 2Heat the vegetable oil in a cast iron or heavy skillet over high heat until it just begins to smoke, about 3–5 minutes.
3. 3Add half the scallops to the skillet in a single layer without crowding. Sprinkle lightly with kosher salt. Cook undisturbed over high heat for 90 seconds on the first side until golden brown.
4. 4Add half the butter to the skillet, then flip each scallop. Tilt the pan to pool the butter and use a spoon to baste the scallops over high heat for 90 seconds to 2 minutes, until they reach an internal temperature of 115°F on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
5. 5Repeat steps 3–4 with the remaining scallops and butter, cooking over high heat for 90 seconds to 2 minutes on the second side until they reach an internal temperature of 115°F.
6. 6Turn off the heat. Add the fresh parsley to the melted butter remaining in the skillet and stir for about 30 seconds until fragrant.
7. 7Pour the parsley butter over all the scallops and serve immediately while hot.