Pat the 1 ½ lb large sea scallops dry-packed, side muscle removed completely dry on all sides using paper towels — this is the single most important step. Any surface moisture will steam the 1 ½ lb large sea scallops dry-packed, side muscle removed 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 large sea scallops dry-packed, side muscle removed generously on both flat sides with 1 tsp kosher salt and freshly ground ½ tsp black pepper freshly ground just before cooking. Do not season too early, as 1 tsp kosher salt 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 2 tbsp neutral oil such as avocado or grapeseed oil and swirl to coat. The 2 tbsp neutral oil such as avocado or grapeseed oil should shimmer and just begin to smoke.

Place the 1 ½ lb large sea scallops dry-packed, side muscle removed 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 large sea scallops dry-packed, side muscle removed 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 large sea scallops dry-packed, side muscle removed. If they're sticking, they're not ready to flip — give them another 20–30 seconds.

Flip each 1 ½ lb large sea scallops dry-packed, side muscle removed using Tongs in the same order you placed them. Immediately add the Cold Butter, smashed 3 cloves garlic lightly smashed, and 4 piece fresh thyme sprigs to the pan. As the 3 tbsp unsalted butter cold, cut into pieces melts and foams, tilt the pan slightly and use a Wooden Spoon to continuously baste the 1 ½ lb large sea scallops dry-packed, side muscle removed with the hot 3 tbsp unsalted butter cold, cut into pieces for 60–90 seconds.

The 1 ½ lb large sea scallops dry-packed, side muscle removed 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 unsalted butter cold, cut into pieces over the plated 1 ½ lb large sea scallops dry-packed, side muscle removed. Garnish with 1 tbsp fresh parsley finely chopped and serve immediately with 1 whole lemon cut into wedges wedges on the side. 1 ½ lb large sea scallops dry-packed, side muscle removed wait for no one — serve right away.