Dry sea scallops are the fast dinner ingredient that tastes like a weekend splurge. A good sear in hot butter and they're done in minutes, their sweetness deepened by the browned milk solids. Tonight calls for simplicity.

Serves 2. 15 minutes, 15 at the stove.

About 320 calories a serving, 28 g protein, 13 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 lb of scallops dry with paper towels; this is the most important step and takes a minute. Season them on both sides with salt and pepper.
2. Set a large skillet over high heat for two minutes until it's very hot. Melt 2 tablespoons of butter in the pan until it foams, then add half the scallops in a single layer, working quickly to avoid overcrowding. Do not move them for three to four minutes until they develop a golden crust on the bottom, your cue to flip.4 min
3. Cook the other side for two to three minutes until they feel firm when you poke the largest one, then transfer to a warm plate. Repeat with the remaining 1 tablespoon butter and second batch of scallops.3 min
4. Pour off most of the fat from the pan, leaving about 1 teaspoon. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 2 tablespoons water to deglaze the pan, scraping up the brown bits, then squeeze in half a lemon. Return all the scallops to the pan, toss gently, and taste for salt and pepper.1 min

Note Swap white wine or dry vermouth for the water in the final step if you have it. Leftovers keep in an airtight container for one day and are good served cold or gently reheated. Serve over pasta, rice, or crusty bread to catch every drop of the pan sauce.