Seared Lemon Garlic Scallops

STEP 1: DRY

Remove the scallops from the fridge about 20-30 minutes before cooking. Pat them dry with a paper towel to ensure all moisture is removed from their exterior.

STEP 2: SEAR

Heat pan over medium/medium-high heat for 2-3 minutes. Add oil to pan. Season the largest side of the scallops with sea salt. When the oil begins to shimmer and smoke, place the scallops in the pan with about an inch of space in between each other. Leave undisturbed for about 2-3 minutes until the crust develops.

STEP 3: FLIP

Season the top of the scallops, then lower the heat. Flip the scallops, and sear the other side for another minute. Remove from pan and place on a wire rack.

STEP 4: SAUCE

Add garlic to pan and cook for about 15-20 seconds until fragrant. Add butter and scrape the fond from the bottom of the pan. Then add the white wine, lemon juice, tomato paste, cream, and turmeric. Simmer on medium-low heat until the volume decreases by about half.

STEP 5: SERVE

Plate the scallops and top with the lemon garlic sauce and fresh parsley.