Scallops – Simple, Searing, Soulful: GEORGY KAVKAZ

1. INGREDIENTS (Serves 2–3)

• 8–12 large sea scallops (about 150–200 g total), patted dry

• 2–3 tbsp animal fat (butter, ghee, or tallow) or olive/vegetable oil

• 1 tsp coarse salt, ½ tsp freshly ground black pepper

• 2 garlic cloves, thinly sliced

• 1 sprig fresh thyme or rosemary (optional)

• Juice of ½ a lemon

• Optional garnish: chopped parsley or cilantro

2. PREP THE SCALLOPS

1. Gently rinse scallops and pat them completely dry—this is essential for a crisp sear.
2. Season both sides with salt and pepper.
3. Let the scallops sit at room temperature for 5–10 minutes—this avoids cold centers and ensures even cooking.

3. HEAT THE PAN & SIZZLE

1. Use a heavy skillet (cast-iron preferred). Heat over medium-high until hot.
2. Add the fat or oil—wait for it to shimmer or gently smoke.
3. Carefully place scallops in the pan—do not overcrowd. Press lightly to ensure full contact.

4. SEAR & INFUSE

1. Cook scallops 2–3 minutes per side without moving. You’re looking for a deep golden-brown crust.
2. During the last minute of searing, add garlic slices and herb sprig.
3. Tilt the pan and spoon the hot fat over scallops—this bastes them with aromatic goodness.

5. FINISH & SERVE

1. Transfer scallops to a warm plate and squeeze fresh lemon juice over the top.
2. Drizzle reserved pan juices for extra flavor.
3. Garnish with chopped herbs.
4. Serve immediately with:
   • Crusty bread or flatbread to soak the juices
   • A crisp salad or light pickle to complement richness
   • A glass of white wine or sparkling tea for freshness

🔥 NOTES

• Dry scallops sear best—no moisture, extra crust.
• Simple seasoning—salt, pepper, fat, and lemon reveal scallops’ natural flavor.
• Basting draws out depth—don’t skip the garlic-infused fat.
• Quick cook—scallops are delicate; timing is key for perfect texture.