Pan-Seared Scallops with Brown Butter (Dairy-Free)

Ingredients

• 1.5 lbs large sea scallops, patted very dry
• 2 tbsp avocado oil
• 3 tbsp dairy-free butter
• 1 clove garlic, smashed
• 1 tbsp lemon juice
• fresh parsley, chopped
• salt and pepper to taste

Method

1. 1

   Pat the scallops completely dry with paper towels and season with salt and pepper right before cooking — any surface moisture left on the scallop steams it instead of searing it.

2. 2

   Heat avocado oil in a heavy skillet over high heat until just smoking. Add scallops in a single layer without crowding, and leave them completely untouched for a full 2 minutes — moving them too early tears off the crust that's just starting to form.

3. 3

   Flip and cook 1-2 more minutes until golden on both sides and just opaque in the center, then remove.

4. 4

   Add dairy-free butter and garlic to the same pan, swirling until the butter turns a light golden-brown and smells nutty.

5. 5

   Stir in lemon juice, spoon the brown butter over the scallops, and garnish with parsley.