Ask for "dry" scallops when you make this scallop recipe. This means the scallops haven't soaked in a salty brine and they'll release less moisture in the pan as they cook, making it easier to get a gorgeous golden crust.
2/3 cup fresh Meyer lemon juice (about 6 lemons)
1/3 cup dry white wine
3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme (optional)
How to Make It
Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.