Yield: 4 servings
Ingredients:
16 large (U-10) dry sea scallops
Salt
Freshly ground white pepper
4 tablespoons butter
1 garlic clove, grated or finely minced
2 tablespoons fresh thyme leaves
1 tablespoon avocado or canola oil
3/4 cup Spanish romesco sauce store-bought or homemade
Fresh thyme leaves and lemon wedges for garnish
Directions:
- Place scallops on a large plate that has been lined with a double layer of paper towels.
- Salt liberally and allow to rest for 5 minutes.
- Using more paper towels, pat the scallops on all sides as dry as possible.
- Sprinkle lightly with salt and pepper and set aside while preparing the griddle and butter.
- Add the butter to a small dish and melt in the microwave.
- Remove and add the grated garlic and fresh thyme leaves.
- Reserve and keep warm.
- Heat the oil in a cast iron griddle, fry pan or a heavy-bottomed skillet set over high heat until it just begins to smoke.
- Working in batches, add some of the scallops spacing them an inch or so apart, cook for 1 1/2 minutes to a rich brown.
- Turn the scallops with tongs and cook the other side for 1 minute.
- Just before removing the scallops from the pan, spoon the melted garlic-thyme butter over the top.
- Transfer to a paper towel lined plate and repeat with the remaining scallops.
- To serve, add a 2 tablespoons pool of the romesco sauce to a dinner plate, place 4 scallops on the sauce and garnish with fresh thyme sprigs and lemon wedges.
Notes
In scallop world, scallops that are sized U-10 means that fewer than 10 scallops add up to 1 pound. Each scallop will weigh about 2 ounces each.
If you are using smaller size scallops, adjust the cooking time to 1 minute per side.