This is what you NEED. Scallops perfectly seared with foamy butter, fresh garlic, and thyme.

It is divine. It is fast. It is quick. You only need five ingredients and 30 minutes to make it.

With all the crusty bread, serve this IP mushroom risotto. Of course, wine is a must.


1 1/4 pounds scallops, about 24

To taste, add Kosher Salt and freshly ground Black Pepper

Divide six tablespoons of unsalted butter.

One clove of garlic, minced

Fresh thyme, four sprigs

Cut one lemon into wedges


The scallops can be cleaned by removing the side muscles, rinsing them in cold water, and drying them.

Sprinkle scallops with 1/2 teaspoon of pepper and 3/4 teaspoon of salt.

Melt one tablespoon of butter in a large pan over medium heat. In batches, place scallops in the pan in one layer. Cook for about 1-2 minutes on each side, flipping the scallops once. Keep warm and set aside.

Reduce heat to low and melt the remaining five tablespoons of butter, one tablespoon at a time, until butter begins to foam. Stir frequently while adding the garlic and thyme. Cook for about 1 minute.

Butter the scallops and return them to the pan.

Serve immediately with wedges of lemon.

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