A delightful and easy recipe for perfectly seared scallops with a tangy lemon herb sauce.
Pat the scallops dry with a paper towel and season both sides with sea salt and freshly ground pepper.
Dry scallops sear better, creating a golden crust.
Heat the olive oil in a frying pan over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the scallops quickly.
Place the scallops in the pan and sear for 2 minutes on one side without moving them.
Do not overcrowd the pan to maintain high heat.
Flip the scallops and cook for another minute on the other side, then remove them from the pan.
Cook until the scallops are opaque and firm to the touch.
Add the white wine to the pan and scrape up any browned bits, then reduce the liquid by half.
Reducing the wine concentrates its flavor.
Stir in the lemon juice, parsley, and thyme, then remove the sauce from heat.
Add the herbs off heat to preserve their fresh flavor.
Drizzle the sauce over the scallops and serve immediately.
Serve on a warm plate to keep the scallops hot.
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