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Seared scallops
The recipe is in the method

The perfectly seared scallop needs just the right kind of treatment. The secret comes
from tender care, and cranking up the heat.

When buying scallops, buy only dry-packed scallops. Wet-packed scallops are treated
with chemicals and release too much water when seared, making for poor
caramelization. If your fishmonger does not have dry packed, ask him/her to procure
some. S/he will

Dry the scallops with a paper towel before seasoning. Wet scallops will steam in the
pan, not sear.

Heat oil olive in a cast iron skillet or oven safe pan over medium high heat.

Season the scallops immediately before placing them into the pan. If salt sits on the
scallop too long, it will begin to draw moisture out of the scallop and create the
steaming problem all over again. Add the scallops to the pan

Allow the scallops to sear in the pan without shaking or touching the scallops. If the
initial bond between the scallop and the pan is broken within the first minutes, they
will not caramelize properly. Look for a browned crust to form on the very bottom of
the scallops, about 2 minutes. Then transfer the pan to a 500°F oven and cook until
the scallops are no longer translucent, another 2 minutes.

Pull the pan out of the oven (using an oven mitt and caution!), place the pan back on
the burner and add a tablespoon of cold butter, thyme, and smashed raw garlic.

Spoon the garlic butter over the top of the scallops as it melts to finish cooking them.

Pat the scallops with a paper towel when you remove them from the pan and serve
caramelized side up