Step 1

Make clarified butter (see my tutorial). Clarified butter does not burn as easily as regular butter so it’s the best choice for searing scallops beautifully.

Step 2

The reason why we brine scallops is for adding a flavor and removing the chemical taste. Combine the salt with the boiling water in a large bowl, stirring to dissolve the salt. Then add cold water.

Step 3

Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops become too salty). Drain the scallops.

Step 4

Rinse under cold water and gently pat dry with the paper towels. Sprinkle the scallops lightly with salt and freshly ground black pepper.

Step 5

Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it begins to smoke. You can create a more beautiful caramelized exterior using stainless steel pan than a non-stick pan. If you use regular butter (instead of the clarified butter), melt the butter over medium heat. Add the scallops in a single layer, leaving enough space between each scallop (If necessary, cook in 2 pans or in 2 batches). To prevent oil splatter, you can use this oil splatter guard.

Step 6

Cook without moving the scallops, until the bottoms are nicely browned and release on their own, about 3 to 3 ½ minutes. Turn each scallop gently and put it in a different part of the pan so the surface is hotter and gives the best sear. Cook the other side for another 3 to 3 ½ minutes.

Step 7

Transfer the scallops to a wire rack to drain excess oil while you prepare the sauce.

Step 8

For the pan sauce, heat the butter in a large frying pan over medium heat. Add the garlic and sauté until fragrant. Add the wine, stirring constantly, and cook about 3 minutes, until alcohol is evaporated and the sauce becomes thick.

Step 9

Lastly add the soy sauce and mix all together. Remove the pan from heat and spoon the pan sauce over the scallops or serve in a separate bowl.