Jumbo scallops need almost nothing: a hot pan, butter, and the restraint to leave them alone. They'll caramelize in three minutes and taste like the sea. This shelf makes a restaurant dinner on a weeknight.

Serves 2. 15 minutes, 12 at the stove.

About 290 calories a serving, 21 g protein, 10 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 12 ounces of scallops dry with paper towels and season both sides with salt and pepper. Heat a large skillet over high heat until a drop of water sizzles on contact, about 2 minutes.
2. Add 1 tablespoon of butter to the hot pan, then arrange the scallops in a single layer without touching. Sear without moving them for 3 minutes until the undersides turn golden brown and form a crust.3 min
3. Flip each scallop, add 2 tablespoons of butter to the pan, and cook for another 2 minutes until the second side caramelizes and the centers feel barely firm when pressed. Transfer to plates.2 min
4. While the pan is still hot, swirl the butter over medium heat, scraping up any browned bits, until it foams and turns nutty, about 1 minute. Pour the brown butter and pan juices over the scallops and finish with a squeeze of fresh lemon juice.1 min

Note Serve alongside crusty bread to soak the brown butter, or over buttered pasta. Leftovers keep in an airtight container for one day; reheat gently in a warm skillet. Swap the lemon for a splash of dry white wine if you have it open.