Pan Seared Scallops

Place the 12 ounces fresh (not frozen) "dry" sea scallops on a large plate or rimmed baking sheet lined with a clean dish towel or several paper towels. Place another clean dish towel or stack of paper towels on top of the scallops and gently press to blot any liquid. Let the scallops rest at room temperature for 10 minutes so the towels absorb any excess moisture.

Just before cooking, season the scallops with salt and freshly ground black pepper. Heat the 1 tablespoon mild olive or vegetable oil in a large cast-iron skillet over medium-high heat until hot and almost but not quite smoking.

Add the scallops to the skillet in a single layer, preferably around the perimeter of the skillet and without crowding them. Cook, without touching the scallops, until they're magnificently golden brown on the bottom, 1 1/2 to 2 minutes.

Reduce the heat to medium and, using tongs, flip the scallops. (If the scallops stick to the skillet, just let them be still for another moment; they're just not ready to be turned yet. When they're ready, they'll let go.)☞ TESTER TIP: For the love of all things good, don't use a plastic spatula to flip sea scallops.. Tongs are best but a super skinny metal spatula—you know, a bendy flexible spatula—also works quite well.

Add the 1 tablespoon (1/2 oz) unsalted butter or ghee to the skillet and use a large spoon to baste the scallops with melted butter as you continue to cook the scallops until the sides and centers are opaque, 60 to 90 seconds more, depending on the size. Use tongs to transfer the scallops to plates or platters as soon as each is done.

Serve immediately with the lemon wedges.