Seared Scallops

Remove scallops from refrigerator 15 minutes before cooking to bring to room temperature. Pat each scallop completely dry with paper towels - this is crucial for proper searing. Remove the side muscle (the small rectangular tag) if still attached. Season both sides of scallops with salt and pepper just before cooking. Heat vegetable oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering and almost smoking.

Carefully place scallops in the hot skillet leaving space between each one - don't overcrowd. Sear for 2-3 minutes without moving them until a golden-brown crust forms on the bottom. Flip scallops with tongs and sear the other side for 2-3 minutes until golden brown and cooked through. Internal temperature should reach 120-125°F for perfectly cooked scallops. Transfer seared scallops to a warm plate and tent with foil.

Reduce heat to medium and add butter to the same skillet used for the scallops. Add minced garlic and cook for 30 seconds until fragrant but not browned. Add white wine or broth and lemon juice, whisking to combine with the pan drippings. Cook for 1-2 minutes until slightly reduced, then remove from heat. Stir in fresh thyme and half the parsley, and season with salt and pepper to taste.

Arrange the seared scallops on individual plates or a serving platter. Drizzle the warm butter sauce over and around the scallops, making sure each portion gets some garlic and herbs. Garnish with remaining fresh parsley and serve immediately with lemon wedges. Pair with risotto, mashed potatoes, or a simple green salad for an elegant restaurant-quality meal that showcases the sweet, delicate flavor of the scallops.