Pan-Roasted Sea Scallops

Adapted by
January 2012


4 fresh sea scallops
2 ounces whole clarified butter or vegetable oil
1 sprig thyme
2 butter


Remove side muscle from the scallops if not already removed and place them on a tray or plate lined with paper towels. Allow to dry as long as possible before cooking to enhance the sear quality. Preheat a sauté pan and add clarified butter or oil. When the pan begins to smoke, season the scallops and place in the pan. Cook for 1 to 2 minutes on first side, drain the fat, and add the thyme and whole butter. Baste the scallops with butter as it begins to brown and flip scallops over for the last 20 seconds or so of cooking. Remove and drain on paper towels.