Pan-Seared Sea Scallops With Browned Butter Sage - cooking recipe

Ingredients

1 lb sea scallops, colossal (approximately 8 at 2 inches in diameter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sage, fresh, chiffonade (roll leaves into a bunch and chop into thin strips)

Preparation

With a paper towel, thoroughly dry all sides of scallops.
Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than \"amber\", reduce heat a little.)
During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140\u00b0F.