Scallops need little more than heat and butter to shine. These will go from raw to tender in minutes, their natural sweetness emerging as they caramelize in a hot pan. Serve with rice or crusty bread to catch the browned butter sauce.

Serves 2. 15 minutes, 12 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.

Cook mode

1. Pat one pound of scallops dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature for five minutes while you slice two thin garlic cloves.
2. Set a dry skillet over medium-high heat. When it is quite hot, add the scallops in a single layer without crowding, working in batches if needed. Let them sit untouched for two minutes until the underside is golden brown, then flip and cook for two more minutes until just cooked through.4 min
3. Transfer the scallops to a plate. To the same pan, add three tablespoons of butter and the sliced garlic. Swirl over medium heat, watching the butter foam and turn brown, about two minutes. Pour the butter and garlic over the scallops and finish with lemon juice.2 min

Note Swap garlic for fresh thyme if you have it. Leftover scallops keep refrigerated for one day and can go into pasta or salad. Serve with steamed rice, a simple green salad, or grilled bread.