• Scallops: Look for “dry” packed scallops if possible, as “wet” packed scallops are treated with preservatives that can make them release more water and be harder to sear properly. Ensure the tough side muscle (a small, crescent-shaped piece on the side of the scallop) is removed, as it’s chewy. If buying frozen, thaw them completely in the refrigerator and pat them very, very dry.
• Butter: Unsalted butter is preferred to control the saltiness of the dish.
• Garlic: Freshly minced garlic provides the best flavor for the sauce. Garlic powder can be used in a pinch, but fresh is superior.
• Lemon Juice: Freshly squeezed lemon juice is essential for that bright, zesty flavor. Bottled lemon juice will not yield the same vibrant taste.
• Thyme: Fresh thyme adds a lovely herbal note. Fresh parsley or chives, finely chopped, can be a good substitute for a different flavor profile.
• Seasoning: Salt and pepper are the basic seasonings. A pinch of smoked paprika or a tiny dash of red pepper flakes can add a subtle kick if desired.
• Pan: A heavy-bottomed, stainless steel, or cast-iron skillet is ideal for searing as it retains heat well and provides an even cook. Non-stick pans can work but may not achieve as deep a sear.

1. Prepare the Scallops:

2. Cook the Scallops:

• Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until it’s very hot but not smoking. You want a good sizzle when the scallops hit the pan.
• Add 1 tablespoon of unsalted butter to the hot skillet. Let it melt and foam slightly.
• Carefully place the seasoned scallops into the hot pan, ensuring they are not touching each other. If your pan isn’t large enough, cook the scallops in two batches to avoid overcrowding, which can lower the pan temperature and prevent searing.
• Sear the scallops for about 2 minutes on the first side, without moving them, until a beautiful golden-brown crustforms.
• Flip the scallops to the other side and sear for another 1.5 to 2 minutes, or until a similar golden crust forms and the scallops are opaque throughout but still tender. Overcooking will make them rubbery.

3. Make the Garlic Lemon Butter Sauce:

• Dry Scallops are Paramount: This cannot be stressed enough. Pat, pat, pat! If scallops have too much moisture, they will steam instead of sear, and you won’t get that beautiful golden crust.
• Hot Pan, Not Smoking: Get your skillet very hot before adding the butter and scallops. This ensures an immediate, even sear. However, if the butter starts to smoke, your pan is too hot – remove it from heat for a moment, let it cool slightly, then reduce the heat.
• Don’t Overcrowd the Pan: Cook scallops in batches if necessary. Overcrowding lowers the pan temperature, making it impossible to get a good sear.
• Don’t Overcook: Scallops cook very quickly. Overcooked scallops become tough and rubbery. Aim for opaque edges with a slightly translucent center if you prefer them less done, or just opaque throughout for perfectly cooked.
• Fresh Ingredients: The fresh garlic, lemon juice, and thyme truly make the sauce shine.
• Serve Immediately: Scallops are best enjoyed piping hot, right after they’re cooked and sauced. Their texture and flavor are at their peak then.

• Asparagus or Green Beans: Steamed or roasted asparagus or crisp green beans tossed with a little garlic and olive oil make a fantastic, light side.
• Risotto: A creamy lemon-herb risotto or a delicate mushroom risotto provides a luxurious complement.
• Pasta: Toss with a light aglio e olio (garlic and oil) pasta or a simple lemon-butter pasta.
• Crusty Bread: Essential for soaking up every last drop of that amazing garlic lemon butter sauce.
• Simple Salad: A light mixed green salad with a vinaigrette dressing offers a refreshing contrast.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or a dry Riesling would be exquisite, complementing the lemon and seafood beautifully.
• Sparkling Water: A simple sparkling water with a lemon slice is a refreshing non-alcoholic option.