Seared Scallops with Shallot-Thyme Butter and Vermouth

Remove the side muscle from each scallop if present. Pat scallops completely dry with paper towels — moisture is the enemy of a proper sear. Season both sides evenly with salt and black pepper.

In a small saucepan over medium-low heat, melt 30g of the butter. Add the finely minced shallot and cook 3-4 minutes, stirring occasionally, until softened and translucent but not browned.

Strip the leaves from 3 thyme sprigs and add them to the pan. Cook 1 minute more until fragrant. Remove from heat and transfer to a small bowl. Stir in the remaining 30g cold butter and whisk until the sauce is glossy and emulsified. Cover and keep warm.

In the same skillet used for the butter, pour in the dry vermouth. Bring to a boil over medium-high heat and cook 3-4 minutes, swirling occasionally, until the liquid reduces by half and coats the back of a spoon — it should have a lightly syrupy consistency. Remove from heat.

Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Add the olive oil and heat until it shimmers and just begins to smoke, about 2 minutes.

Lay the scallops in the pan, making sure they do not touch. Sear undisturbed for 90 seconds until a deep golden crust forms on the bottom. Flip each scallop and cook the second side for 60-90 seconds — they should feel firm but yield slightly when pressed. Use an instant-read thermometer: the internal temperature should reach 52-54C for medium-rare (adjust time for your preference).

Transfer scallops to a warm plate and rest 1 minute.

Swirl the warm vermouth reduction back to life and spoon it onto two warmed plates, creating a small pool.

Arrange 3-4 scallops on each plate. Spoon the shallot-thyme butter generously over the scallops, allowing it to melt into the vermouth jus. Garnish with the remaining thyme sprig.