Serves 4
INGREDIENTS
- 1 pound sea scallops- adductor muscle removed
- 2 Tbsp. unflavored oil
- 2 sprigs fresh thyme
- salt to taste
Place scallops on paper towel and pat so they are very dry. In a wide, heavy-bottomed pan, heat the oil until very hot. Season scallops lightly with salt. Add whole sprigs of thyme to the hot pan.
Carefully place scallops in pan–if they don’t sizzle immediately, pull them out, wait two minutes and try again. The scallops should begin to brown on the bottoms and edges. Test the scallops–flip them with a spatula as soon as you can do so easily and gently. Cook each side for 2-3 minutes. If you like them cooked through, cover the pan for 7 minutes and reduce heat to low after flipping. Remove thyme sprigs before serving
