Pan-Seared Scallops with Parsley Butter

Remove the side muscle from each scallop and pat completely dry with paper towel on all sides. Mince the garlic, finely chop the parsley, cube the cold butter, and cut the lemon into wedges.

Arrange the scallops in a single layer on a wire rack set over a tray and season lightly with fine sea salt on both sides. Refrigerate, uncovered, for 30 minutes to dry-brine and further dehydrate the surface.

Beat together 60g of the cold butter cubes, the minced garlic, chopped parsley, lemon juice, and white pepper in a small bowl until combined. Set the parsley butter aside at room temperature.

Heat a large stainless-steel or cast-iron skillet over high heat until it just begins to smoke — approximately 2–3 minutes. Add the neutral oil and swirl to coat.

Place the scallops in the pan presentation-side down, leaving space between each one. Sear without moving for 90 seconds, until a deep golden-brown crust has formed on the underside.

Flip each scallop using tongs. Add the remaining 20g of plain cold butter cubes to the pan and cook for 45 seconds, tilting the pan and spooning the foaming butter continuously over the scallops.

Add the parsley butter to the pan and baste the scallops for a final 30 seconds. Check that the scallops have reached an internal temperature of 63°C using a meat thermometer — the centre should be just opaque and slightly yielding to the touch.

Transfer the scallops immediately to warmed plates, spoon the parsley butter from the pan over them, finish with flaky sea salt, and serve with lemon wedges alongside.