Three or four scallops, halved lengthwise and seared until golden, are the whole dinner here. They cook in minutes, so you need only a pan, some heat, and restraint, let them sit still and get colour. Serve over rice or with crusty bread to catch the butter.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 20 g protein, 15 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat 6 to 8 scallop halves dry with a paper towel. Season both sides generously with salt and pepper.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the butter foams. Once the foam subsides, lay the scallops in the pan flat-side down, they should sizzle at once. Do not move them.3 min
3. When the flat sides are golden, about three minutes, flip each scallop and cook the other side for two minutes. Transfer to a plate.5 min
4. Add 1 tablespoon butter and 2 sliced garlic cloves to the pan and cook until the garlic is pale gold, about one minute. Squeeze the juice of half a lemon into the pan and pour this sauce over the scallops.2 min

Note The scallops are best served the moment they are cooked. Leftovers keep two days cold and are good in a salad or over rice. Serve with crusty bread and a green salad, or over rice with the pan sauce spooned over.

Six scallops seared in a hot pan until golden, finished with garlic butter and a squeeze of lemon. They cook in minutes and deserve nothing more than salt, pepper, and time alone in the pan to develop that crust.

Serves 2. 15 minutes, 12 at the stove.

About 450 calories a serving, 37 g protein, 15 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat the 6 scallops dry with paper towels and season each side with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers.
2. Place the scallops in the pan and let them sit for 2 minutes without moving; resist the urge to turn them and you'll build a golden crust.2 min
3. Flip each scallop and cook the other side for another 2 minutes until just opaque at the center when cut.2 min
4. Push the scallops to the side of the pan and add 2 tablespoons butter and 2 minced garlic cloves; let them bloom in the heat for 30 seconds, then toss the scallops to coat.1 min
5. Divide the scallops between two plates, pour the pan butter over them, and squeeze half a lemon over each plate to finish.

Note Serve over rice or pasta, or with crusty bread to soak the butter. Leftovers keep a day cold; warm gently. If you find sea urchin roe on your shelf instead, sear it raw as an accompaniment rather than a main.

A half pound of scallops deserves a quick pan and nothing fussy. They need high heat, salt, and patience to brown; the garlic and butter finish the work while you make a simple side.

Serves 2. 15 minutes, 12 at the stove.

About 600 calories a serving, 21 g protein, 83 g carbohydrate, 20 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Put 1 cup of rice on to cook in 2 cups of salted water, then tend to the scallops while it simmers.
2. Pat the scallops dry with paper towels and sprinkle them with 1 teaspoon of salt and half a teaspoon of pepper on both sides. Heat 1 tablespoon of oil in a wide skillet over high heat until it shimmers, about 2 minutes.
3. Lay the scallops in the hot skillet without moving them and listen for the sizzle; they are done on the first side when they release from the pan, about 2 minutes. Flip each one and cook the other side for 90 seconds.3 min
4. Push the scallops to the side of the pan and add 2 tablespoons of butter and 2 minced cloves of garlic to the empty space; let the garlic toast in the butter for 20 seconds, then stir it around the scallops to coat them.1 min
5. Squeeze half a lemon over the scallops and serve them with the rice and the remaining lemon wedges on the side.

Note Swap the rice for pasta or greens if you prefer. Leftover scallops keep in the cold box for one day and reheat gently in a low oven. Serve with a crisp white wine and a fresh salad or sautéed spinach to make it feel complete.