Lemon Pepper Scallops

STEP 1: DRY
Remove the thawed scallops from the fridge about 20-30 minutes before cooking. Pat them dry with a paper towel to remove all moisture from their exterior.

STEP 2: SEAR
Heat skillet over medium/medium-high heat for 2-3 minutes. 

Add oil to pan. 

Season the largest side of the scallops with coarse sea salt and black pepper. 

When the oil begins to shimmer and smoke, place the scallops in the pan, seasoned-side down, with about an inch of space in between adjacent scallops. 

Leave undisturbed for about 2 minutes until the crust develops.

STEP 3: FLIP
Season the top of the scallops with salt, then reduce heat to low. 

Flip the scallops and add the butter and lemon juice to the pan. 

Baste the scallops with the lemon butter for about another minute until the scallops are cooked. 

Remove from pan and place on a wire rack to slightly cool.

STEP 4: PLATE
Plate the scallops and top with lemon zest and flaked sea salt.