Roasted Scallops with Garlic

Instructions

1. 1

   Remove the side muscle from each scallop and pat them thoroughly dry using paper towels; dry scallops are essential for achieving a golden crust.

   Tip: Moisture is the enemy of browning, so don't skip the drying step.

2. 2

   Preheat your oven to 400°F and place a large cast-iron or heavy-bottomed skillet in the oven to heat for 5 minutes.

   Tip: A preheated pan ensures immediate caramelization when scallops hit the surface.

3. 3

   While the pan heats, melt 2 tablespoons of butter in a small saucepan over low heat, add 6 minced garlic cloves, and cook gently for 2-3 minutes until fragrant but not browned.

   Tip: Low heat prevents the garlic from burning and turning bitter.

4. 4

   Carefully remove the hot skillet from the oven and add the olive oil, swirling to coat evenly.

   Tip: Work quickly to maintain the pan's heat.

5. 5

   Season the scallops on both sides with salt and pepper, then arrange them in a single layer in the hot skillet without crowding.

   Tip: Space them at least half an inch apart for proper browning.

6. 6

   Roast for 4-5 minutes until the bottoms develop a golden-brown crust, then carefully flip and roast for another 3-4 minutes on the other side until opaque throughout.

   Tip: Scallops cook quickly; avoid overcooking or they'll become rubbery.

7. 7

   Remove the skillet from the oven and immediately drizzle the garlic-butter mixture over the scallops, then add the remaining 4 tablespoons of cold butter and the fresh lemon juice.

   Tip: The residual heat will melt the butter into a luxurious sauce.

8. 8

   Toss the scallops gently to coat with the sauce, then sprinkle with fresh parsley, thyme, and red pepper flakes just before serving.

   Tip: Fresh herbs added at the end preserve their bright flavor and color.