Seared scallops with crispy thyme

PREP TIME: 5 MINS

TOTAL TIME: 10 MINS

SERVES: 2-4

SEARED SCALLOP
WITH CRISPY THYME

One of my go-to recipes. It's versatile, easy to make and will impresses with its simplicity. Make this for date night, a quick weeknight meal or if you have company over. Be sure to choose "dry" scallops from the fish counter for the freshest taste.

INGREDIENTS

8 large dry scallops, prepped and salted
1 tbsp ghee (clarified butter) or grapeseed oil - use for high smoke point when searing
2 sprinkles of Kosher salt, about 1/4 tsp

INSTRUCTIONS

Prepare scallops by pulling off “beard” (hard section on scallop which attaches to shell - not every scallop will have one). Feel around scallop, and do not be shy about it. Put scallops on plate, sprinkle with kosher salt, and put back in fridge. Take out scallops just before searing.
Heat cast iron skillet on med/high, when pan is hot add generous tablespoon of Ghee and/or Grape seed oil (enough to cover pan). Once ghee starts to smoke slightly, add scallops and several sprigs of thyme, cover pan.
DO NOT TOUCH SCALLOPS. After 2 minutes lift one (it should easily release from pan if seared properly) & look for golden brown color. If not golden brown, put scallop back down, wait 1 more minute. This is the proper technique for searing anything, learn this technique, you can sear chicken, pork, shrimp whatever! Searing time will vary and depend on size of protein.
Always remember to baste scallops while cooking! I Use a large spoon, tip the cast iron pan to one side, and ladle the ghee over each scallop - this will infuse the flavor into each scallop.
Once scallops have perfect golden brown color, flip over, and let cook 30 seconds only and turn off heat! Drizzle kosher salt or sea salt over scallops.
After one minute, take scallops out of pan and put on plate with Mint, Basil & Jalapeño Salsa (optional) and cover with crispy thyme (drizzle with pan butter if desired). Serve immediately!

A FINAL NOTE

"Wet scallops" are treated with a solution of water and sodium tripolyphosphate, or STPP, which preserves them as soon as they are harvested at sea. Then they're often frozen. This preserves them, but it also helps them to hold on to a lot more water weight. Dry scallops are scallops that are not treated in this way. "Dry scallops" is the seafood industry term for natural scallops, which have not been treated with phosphates. Natural scallops have a slightly tan, or "vanilla"-color.

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