Sea scallops need almost nothing: a hot pan, good timing, and brown butter to amplify their sweetness. These wild-caught ones are tender enough to finish in four minutes, making them a weeknight luxury that feels like you tried harder than you did.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 28 g protein, 13 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 pound wild-caught raw sea scallops, 3 tablespoons butter, to taste salt, to taste pepper, 2 cloves garlic, 1 lemon.

1. Pat one pound of raw sea scallops dry with paper towels and set them aside on a plate for five minutes while your pan heats; this lets surface moisture evaporate so they sear instead of steam.5 min
2. Heat a large skillet over high heat for two minutes until a drop of water skitters across it. Add one tablespoon of butter and swirl to coat, then lay the scallops flat in a single layer and let them sit without moving for two minutes until the bottoms turn opaque white.2 min
3. Flip each scallop and cook for one more minute on the second side, then transfer to a warm plate and season all over with salt and pepper.1 min
4. Pour out any pan liquid, reduce heat to medium, add two tablespoons of butter and two minced garlic cloves, and let the butter foam and turn golden brown, stirring often, for about two minutes until it smells nutty; watch it closely so it does not burn.2 min
5. Divide the scallops between two plates, pour the brown butter and garlic over them, and squeeze lemon juice from a halved lemon over the top.

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Note Swap the butter for good olive oil if you prefer. Scallops keep refrigerated for one day; eat leftovers cold or reheat gently. Serve with crusty bread to soak up the butter and a sharp green salad or roasted asparagus on the side.