Seared Scallops with Lemon Garlic Butter

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  1.5 lbs Scallops
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  0.5 tsp 1/2 teaspoon fine sea salt
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  0.5 tsp 1/2 teaspoon freshly cracked black pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Unsalted Butter
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  3 Garlic(9g)
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  2 tbsp Lemon Juice, Fresh
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  Red pepper flakes

Instructions

1. 1Remove the small, tough side muscle from each scallop and discard. Pat the scallops thoroughly dry with paper towels, then let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry completely.
2. 2Season both sides of the scallops evenly with salt and black pepper immediately before cooking.
3. 3Place a large skillet over high heat and preheat for 2–3 minutes. Add the olive oil and heat until shimmering and just shy of smoking.
4. 4Add the scallops in a single layer without touching (work in two batches if necessary). Cook undisturbed for 1½–2 minutes over high heat until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30–45 seconds over high heat until the sides turn opaque, then transfer to a plate.
5. 5Reduce heat to medium-low. Add the butter to the skillet with a pinch of salt and pepper, and let it melt. Add the garlic and red pepper flakes and cook for about 30 seconds over medium-low heat, stirring constantly, until fragrant but not browned. Remove the pan from heat and stir in the lemon juice.
6. 6Return the scallops to the pan and gently toss for 10–15 seconds to coat them in the garlic butter—do not cook further.
7. 7Divide the scallops and pan sauce evenly among 6 plates. Spoon any remaining sauce over each portion and serve immediately with lemon wedges.