Serves: Yields 2 servings
- 10—12 dry-packed sea scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 sprigs of fresh thyme
- 1 lemon
Heat a nonstick skillet over medium-high heat.
Season the scallops with salt and pepper, and then sear them on one side for 2 minutes. While searing, use a splatter guard to cover the skillet.
Flip the scallops, add the butter and thyme, and squeeze the lemon juice into the skillet. With a spoon, baste the scallops with their sauce. Continue basting until the scallops are cooked through, about 2 minutes.
Place the scallops onto serving dishes, drizzle with the remaining sauce, and serve immediately.
Watch our chef use the Scanpan® Pro IQ Nonstick Skillet to make this dish. Click and scroll down for video »