Ingredients:

  • 1 lb Dry-packed Sea Scallops (U-10 or U-12 size)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly cracked black pepper
  • 2 tbsp Ghee
  • 2 cloves Garlic, smashed
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Remove the 'foot' (the small, tough muscle on the side) from each scallop. Lay the scallops on a plate lined with triple-layered paper towels. Place another paper towel on top and press firmly to remove all surface moisture.
  2. Immediately before cooking, season the scallops with sea salt and freshly cracked black pepper.
  3. Place a 12-inch cast iron skillet or heavy stainless steel pan over medium-high heat. Add the ghee and heat until it is shimmering and just beginning to show wisps of smoke.
  4. Using tongs, place scallops in the pan in a clockwise pattern, ensuring at least one inch of space between each. Do not crowd the pan.
  5. Press down lightly with a spatula to ensure full surface contact. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.
  6. Flip the scallops and sear for an additional 1-2 minutes. Add smashed garlic to the pan during the final minute for aromatic infusion. Remove from heat when the centers are still slightly translucent; carry-over cooking will finish them to perfection.
  7. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving.