Seared Scallops

• 0.5 lb dry-packed sea scallops (Dry-packed means untreated with preservatives. Wet scallops will not sear, they will steam. Ask the fishmonger.)
• 1 tbsp tallow or clarified butter
• 0.5 tbsp butter
• coarse salt

Instructions

1. 1

   Pat scallops extremely dry on all sides with paper towels. Moisture is the enemy of a crust.

2. 2

   Remove the small side-muscle if still attached. Season tops with salt.

3. 3

   Cast iron on high heat until smoking. Add tallow.

4. 4

   Place scallops flat-side down. Do not crowd. Do not move them for 90 seconds. You should hear an aggressive sizzle.

5. 5

   Flip. Add butter. Cook 60-90 more seconds, basting with melted butter. The center should still feel slightly soft.

6. 6

   Pull immediately. Scallops keep cooking. Serve with pan butter drizzled over.