Scallops with Garlic Butter

Method

1. 1Pat the scallops completely dry with paper towels. Set them on a fresh dry paper towel and leave for 10 minutes — surface moisture is the enemy of a good sear. Remove the tough side muscle if still attached (the small, hard rectangular tab on the side).
2. 2Season both sides with salt and pepper right before cooking — salting too far ahead draws out moisture.
3. 3Heat a heavy skillet (cast iron or stainless steel) over high heat for 2–3 minutes until very hot. Add the oil. When the oil shimmers and just begins to smoke, add the scallops in a single layer with at least 2 cm between each, frying in 2 batches so they don't crowd the pan — 500 g doesn't fit in one layer. Keep the first batch on a warm plate, loosely covered with foil, while you sear the second.
4. 4Sear without moving for exactly 2 minutes. The scallop will release from the pan on its own when the crust has formed — if it sticks, wait 15 more seconds. Flip. Cook the second side for 1–2 minutes. After 1 minute the sides are opaque about two-thirds of the way up and the very center is still slightly translucent. For scallops cooked through to the food-safety standard (63°C), give the second side the full 2 minutes, until the flesh is firm, pearly and opaque all the way to the middle. Remove immediately to a plate.
5. 5Take the pan off the heat for a few seconds so it cools slightly, then set it back over medium-low heat. Add the garlic and cook 30 seconds, stirring constantly; it should smell fragrant and must not darken. Add the cold butter cubes one at a time, swirling the pan until each melts — cold butter emulsifies the sauce, while hot or room-temperature butter will just pool. Squeeze in the juice of half the lemon, add its zest (about 1 teaspoon) and the parsley, and stir once to combine. Cut the other half into wedges for serving.
6. 6Return the scallops to the pan and spoon the sauce over them for 15 seconds. Serve immediately — scallops do not hold.