Seared Scallops with Brown Butter

The restaurant trick is almost embarrassingly simple: a screaming-hot pan, a dry scallop, and the patience to leave it alone. Two minutes a side builds a deep amber crust, then a swirl of nutty brown butter and lemon turns it into something special.

Ingredients

• 12 large sea scallops, side muscle removed
• 2 tbsp neutral oil
• 4 tbsp unsalted butter
• 1 lemon, halved
• 2 tbsp capers, drained
• 1 pinch flaky sea salt

Method

1. Pat the scallops very dry on both sides and season with salt right before cooking.
2. Heat the oil in a stainless or cast-iron pan until it just begins to smoke.
3. Lay the scallops down away from you and do not move them for two full minutes, until a deep crust forms.
4. Flip, add the butter, and baste for another ninety seconds as the butter foams and turns nutty brown.
5. Squeeze in the lemon, scatter the capers, and spoon the pan sauce over the scallops to serve.