Pan-Seared Diver Scallops with Brown Butter
This has opened our tasting menu in one form or another since we first set the dining room table in 2012. The whole dish turns on a dry scallop and a very hot pan; everything after that takes about ninety seconds.
Method
Dry the scallops
Pat the scallops thoroughly dry with paper towels and season both sides with salt and pepper. A dry surface is what gives you a crust.
Heat the pan
Heat the oil in a wide stainless or cast-iron skillet over high heat until it shimmers and just begins to smoke.
Sear
Lay the scallops in the pan without crowding them and leave them undisturbed for 90 seconds, until deeply golden. Flip and cook 60 seconds more, then transfer to a warm plate.
Brown the butter
Lower the heat to medium, add the butter, and swirl until it foams and turns a light hazelnut color, about 2 minutes.
Finish the sauce
Off the heat, stir in the capers, lemon juice, and chives.
Plate
Spoon the brown butter over the scallops and finish with a pinch of flaky salt.
From the kitchen
Crowding the pan is the one mistake that ruins this dish; the scallops steam instead of sear. Cook in two batches if your skillet is on the smaller side.