Recipe — 15 minutes · serves 2 · Moderate
Seared Scallops with Brown Butter
Hokkaido scallops with a hard gold crust and a barely-warm centre. Two minutes a side and don't crowd the pan.
Buy the fish for this recipe
Ingredients
- —450 g scallops, side muscle removed
- —1 tbsp grapeseed or other high-smoke oil
- —45 g butter
- —Lemon, flaky salt, chives
Method
- 01
Blot the scallops dry on both sides and leave them uncovered on paper towel for 10 minutes. Wet scallops steam instead of searing.
- 02
Season just before cooking. Heat the oil in a stainless or cast iron pan until it just begins to smoke.
- 03
Lay the scallops down with space between them and do not touch them for 90 seconds to 2 minutes.
- 04
Flip, add the butter, baste for 30–45 seconds, and pull them while the centre is still translucent.
- 05
Finish with lemon, flaky salt and chives.
From the counter: U10s take about 30 seconds longer per side than 40/60s. Buy by count, cook by size.