Pat the 1 ½ lb vieiras grandes de mar secas, músculo lateral removido completely dry on all sides using paper towels — this is the single most important step. Any surface moisture will steam the 1 ½ lb vieiras grandes de mar secas, músculo lateral removido instead of searing them, preventing a golden crust. Let them rest on a dry paper towel-lined plate for 5 minutes uncovered.

Season 1 ½ lb vieiras grandes de mar secas, músculo lateral removido generously on both flat sides with 1 tsp sal kosher and freshly ground 1 tsp sal kosher just before cooking. Do not season too early, as 1 tsp sal kosher draws out moisture.

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 2 tbsp aceite neutro como aguacate should shimmer and just begin to smoke.

Place the 1 ½ lb vieiras grandes de mar secas, músculo lateral removido 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 1 ½ lb vieiras grandes de mar secas, músculo lateral removido gently with your fingertip for 2 seconds to ensure full contact with the pan. Do not move them.

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 1 ½ lb vieiras grandes de mar secas, músculo lateral removido. If they're sticking, they're not ready to flip — give them another 20–30 seconds.

Flip each 1 ½ lb vieiras grandes de mar secas, músculo lateral removido using Tongs in the same order you placed them. Immediately add the Cold Butter, smashed 3 cloves ajo ligeramente aplastado, and 4 piece ramitas de tomillo fresco to the pan. As the 3 tbsp mantequilla sin sal fría, cortada en trozos melts and foams, tilt the pan slightly and use a Wooden Spoon to continuously baste the 1 ½ lb vieiras grandes de mar secas, músculo lateral removido with the hot 3 tbsp mantequilla sin sal fría, cortada en trozos for 60–90 seconds.

The 1 ½ lb vieiras grandes de mar secas, músculo lateral removido 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.

Spoon any remaining pan 3 tbsp mantequilla sin sal fría, cortada en trozos over the plated 1 ½ lb vieiras grandes de mar secas, músculo lateral removido. Garnish with 1 tbsp perejil fresco picado finamente and serve immediately with 1 whole limón cortado en gajos wedges on the side. Scallops wait for no one — serve right away.