Seared Scallops with Garlic Parsley Oil

Mince the 4 cloves of garlic finely — almost to a paste. You want them small so they infuse into the oil rather than burn.

Strip the leaves from the parsley and chop them roughly, not too fine — you want texture and color in the oil.

In a small bowl, combine the minced garlic, chopped parsley, and good olive oil. Season with a pinch of salt and a small squeeze of lemon juice. Set aside to let the flavors marry while you cook the scallops.

Pat the scallops very dry with kitchen paper — this is essential for a good sear. Season generously with salt and black pepper on both sides.

Heat a heavy pan — cast iron or stainless steel — over high heat until it shimmers. Add a glug of olive oil and let it heat until it runs quickly across the pan.

Lay the scallops in the pan without crowding, giving them space. Cook undisturbed for 90 seconds until a deep golden crust forms on the bottom. Flip each one carefully and cook for another 60 to 90 seconds on the other side. Use a calibrated meat thermometer to verify internal temperature reaches at least 145°F (63°C) — the scallops should appear opaque throughout with no translucency in the center.

The scallops should be opaque and firm throughout the center, reaching an internal temperature of at least 145°F (63°C) as verified with a calibrated meat thermometer.

Give the garlic parsley oil a stir to redistribute the herbs. Spoon it generously over the seared scallops or serve it alongside for dipping.

Serve immediately while hot, with extra lemon wedges on the side if you like. A scatter of fresh parsley over the top adds a final pop of color.

A scatter of additional fresh parsley over the top adds a final pop of color.