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Vieiras doradas y crujientes con una cobertura de mantequilla perfectamente caramelizada y un centro tierno y sedoso — logrado en menos de 15 minutos. Esta técnica clásica de restaurante es sorprendentemente simple en casa: vieiras secas, una sartén hirviendo y un rápido baño de mantequilla son todo lo que necesitas para un plato impresionante y elegante.

Instrucciones

1. 1

   Pat the large sea scallops completely dry on all sides using paper towels — this is the single most important step. Any surface moisture will steam the large sea scallops instead of searing them, preventing a golden crust. Let them rest on a dry paper towel-lined plate for 5 minutes uncovered.

2. 2

   Season large sea scallops generously on both flat sides with kosher salt and freshly ground black pepper just before cooking. Do not season too early, as salt draws out moisture.

3. 3

   Heat a cast iron skillet over ^[high heat] for 2–3 minutes until it is very hot — a drop of water should evaporate instantly on contact. Add the neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.

4. 4

   Place the large sea scallops in the pan flat-side down in a single layer, leaving at least 1 inch of space between each one. Do not crowd the pan — work in two batches if needed. Press each scallop gently with your fingertip for 2 seconds to ensure full contact with the pan. Do not move them.

5. 5

   Sear undisturbed for 90 seconds to 2 minutes, until a deep golden-brown crust has formed on the bottom. You should see the edges turning opaque about one-third of the way up the scallop. If they're sticking, they're not ready to flip — give them another 20–30 seconds.

6. 6

   Flip each scallop using tongs in the same order you placed them. Immediately add the cold butter, smashed garlic, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a wooden spoon to continuously baste the large sea scallops with the hot butter for 60–90 seconds.

7. 7

   The large sea scallops are done when they are golden on both sides, feel slightly firm (but not hard) when pressed, and are opaque throughout with just a hint of translucency in the very center. Total cook time is about 3–4 minutes. Remove immediately to a warm plate — do not leave them in the pan or they will overcook.

8. 8

   Spoon any remaining pan butter over the plated large sea scallops. Garnish with fresh parsley and serve immediately with lemon wedges on the side. Scallops wait for no one — serve right away.