Scallops from the freezer cook faster than you'd think, turning sweet and tender in minutes. This shelf alone won't make dinner, so butter and lemon do the work, finishing with garlic and a whisper of thyme. Serve with crusty bread to catch every drop.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 28 g protein, 13 g carbohydrate, 27 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 lb of scallops dry with a paper towel; this matters for the crust. Season them with salt and pepper on both sides.
2. Set a skillet over high heat for 2 minutes until it is very hot, then add 1 tablespoon oil. When the oil smokes lightly, lay the scallops in the pan without moving them; they will brown where they touch. Set a timer for 2 minutes.2 min
3. Flip each scallop and cook for another 90 seconds until the other side is golden, then push them to the edge of the pan.
4. Add 3 tablespoons butter and 2 minced garlic cloves to the center of the pan; swirl them into the fat and let them cook for 30 seconds until fragrant. The scallops sit warm at the edge while you make the sauce.
5. Squeeze the juice of half a lemon into the pan, add leaves from 1 sprig thyme, and swirl to combine. Taste and adjust salt and pepper.
6. Divide the scallops between two bowls, pour the pan sauce over them, and cut the remaining lemon half into wedges for the table.

Note Swap the thyme for a small pinch of red pepper flakes if you lean hot. Leftovers keep in a sealed container for one day; reheat gently. Serve over buttered pasta, rice, or crusty bread to stretch this into a full plate.