Serves 4

INGREDIENTS

Produce

• 1 bunch of flat-leaf parsley
• 8 garlic cloves
• 1 lemon

Dairy

• 10 tablespoons (1¼ sticks) unsalted butter, at room temperature

Protein

• 1½ pounds dry-packed sea scallops (size U10 or U15)

Pantry

• Kosher salt
• Extra-virgin olive oil
• Crusty bread, for serving

SPECIAL EQUIPMENT

Food processor

INSTRUCTIONS 

Make the garlic-parsley butter:

If it’s not already quite soft and malleable, cut 10 tablespoons unsalted butter into small pieces and set out at room temperature or pulse in the microwave in 10-second increments until soft but not melted.

Pick the leaves of 1 bunch of flat-leaf parsley and either very finely chop them by hand or add them to a food processor. If mixing by hand, add the parsley to a medium bowl.

Finely grate 8 garlic cloves and the zest of 1 lemon into the bowl or food processor and mix or pulse to combine.

When the butter is soft, add it to the bowl or food processor along with a big pinch of salt, and mix or pulse well to combine, scraping the sides of the bowl as necessary to be sure it’s all incorporated.

Cook the scallops:

Position a rack in the top of the oven. Preheat the broiler.

Pat dry 1½ pounds dry-packed sea scallops with a paper towel. Season all over with salt.

Heat a large cast-iron skillet over high heat. Add enough olive oil to coat the skillet. Once you see smoke emanating from the surface of the pan, add the scallops in a single layer and cook, undisturbed, moving them only if they seem to be burning in some areas, until a deep, golden brown crust forms, about 3 minutes. Don’t rush this process! It’s crucial to the flavor development of the scallops—they cook VERY quickly, so high heat, and no touching, are musts to establish that golden crust. 

Momentarily transfer the scallops to a plate, seared side up. Tip out and discard the oil that remains in the skillet.

Smear a generous dollop of garlic-parsley butter on top of each scallop (½ tablespoon or so each) and then return them to the skillet, butter-side up. Place the skillet under the broiler and broil until the butter melts and the scallops have firmed up but still have considerable bounce (they shouldn’t be tough), 1 to 2 minutes.

Serve:

Squeeze the juice of the zested lemon over the scallops and serve right out of the skillet, with lots of crusty bread for soaking up all the buttery juices.