Experience the succulent sweetness of scallops paired with the earthy richness of truffle—a dish sure to impress any palate.
Pat dry the scallops with a paper towel and let them sit at room temperature for 5-10 minutes before cooking.
Heat a dry sauté pan over medium heat until hot.
Season both sides of the scallops with salt and pepper. Add oil to the pan and heat until hot but not smoking. Carefully add the scallops to the pan without crowding and cook without flipping for 2-2½ minutes until a golden crust forms on the bottom edges.
Flip the scallops and repeat the cooking process for another 2-2½ minutes. During the last minute of cooking, add a tablespoon of Truffle Butter, minced garlic, and fresh thyme to the pan.
Once the scallops are cooked, transfer them to a plate and let them rest. In the same pan, add more Truffle Butter and squeeze a bit of lemon juice on top. Allow the butter to melt, being careful not to burn it.
Once melted, scrape up any browned bits from the pan and pour over the cooked scallops.
Optional: Place the cooked scallops back into their shells for serving.
Garnish with fresh thyme and serve immediately. Enjoy your decadent Truffle Butter-seared scallops!
