In today's video, I'm cooking scallops for the first time. Well, these sized scallops. I've done small ones before. Looks like the key to cooking these is to make sure they're dry on the outside for a sear. I also took these out of the fridge 30 minutes before so they can get to room temperature. I removed the side muscle on each one since that part is supposed to be tough. Then, I pat the scallops dry and season both sides with salt and pepper. I was too scared to heat my pan to the highest, which is what most people suggest so I put it just to above medium high. I added vegetable oil and then dropped them in clockwise so I can remember where I started. I cooked them for two minutes and then flipped them. I have to admit, I was tempted to flip them before because I thought they're going to burn. But, luckily my patience won out.
The ones with the best sear were the ones that had the most contact with oil so that's good to know for next time. I lowered the heat to medium and added a couple tablespoons of butter and thyme. I basted the scallops and cooked on the side for 2 minutes. I removed them from the pan and then the moment of truth. Perfectly cooked y'all. I was so happy. I served them with leftover mushroom risotto. One plate for my roommate and one plate for me risotto and scallops are a match made in heaven.