Elevate your seafood game with Mia Hair Artistry principal Shanice Gore as she unveils her lemon, garlic, and thyme butter scallops for
Thursday Food.

“I like to keep scallops simple and let their natural sweetness shine. A quick sear, a little garlic and thyme butter, and fresh lemon are all I need to make them flavourful and elegant,” Gore shared.

Ingredients

• 1 lb large sea scallops, cleaned and patted completely dry

• Salt, to taste

• Freshly cracked black pepper, to taste

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, finely minced

• 1 tablespoon fresh thyme leaves

• 1 lemon, cut into wedges

Method

1. Pat scallops completely dry with paper towels. Season one side with salt and freshly cracked black pepper.

2. Heat a skillet over medium-high heat and add the olive oil. Once the pan is hot, place the scallops seasoned-side down in the skillet, leaving enough space between them to sear properly.

3. Let the scallops cook undisturbed until they develop a beautiful golden-brown crust. While the first side is searing, season the exposed side with salt and freshly cracked black pepper.

4. Turn scallops over and reduce heat to medium. Add butter, garlic and fresh thyme to the skillet. As the butter melts, gently spoon it over the scallops, allowing the garlic and thyme to infuse the butter.

5. Cook until scallops are just cooked through and tender, being careful not to overcook.

6. Remove the scallops from the skillet and arrange them on a serving platter. Spoon the warm garlic and thyme butter from the pan over the scallops and finish with a generous squeeze of fresh lemon juice.

7. Serve immediately.

Shan’s Tip: The secret to beautifully seared scallops is making sure they are completely dry before seasoning and placing them in a very hot skillet. This helps create that golden-brown crust while keeping the inside tender and juicy.

Ensure the scallops are cooked undisturbed until they develop a golden-brown crust. (Photo: Alan Smith)