Ingredients:

  • lb Large Sea Scallops (Dry Packed)
  • Tbsp Good Quality Olive Oil
  • tsp Fresh Thyme Leaves, roughly chopped
  • /2 tsp Garlic Powder
  • /2 tsp Kosher Salt
  • /4 tsp Freshly Ground Black Pepper
  • Tbsp Unsalted Butter
  • tsp Fresh Lemon Zest
  • Tbsp Fresh Lemon Juice
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Crucial Step: Remove any small side muscle from the scallops. Place them on paper towels, cover with more towels, and press firmly to absorb all surface moisture.
  3. In a small bowl, combine olive oil, thyme, garlic powder, salt, and pepper. Place the dried scallops on the prepared baking sheet, ensuring space between them. Drizzle the seasoned oil mixture over the scallops and gently toss to coat evenly.
  4. Roast for 8 to 10 minutes, or until the scallops are opaque throughout and the tops have a light golden crust. Avoid overcooking.
  5. While the scallops roast, melt the unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until the milk solids brown and the butter smells nutty (noisette stage). Immediately remove from heat.
  6. Quickly stir the lemon zest and lemon juice into the hot brown butter.
  7. Remove the Roasted Scallops from the oven. Drizzle the brown butter mixture evenly over them and garnish with fresh parsley. Serve immediately.