1. Prep the scallops

• Pat them completely dry with paper towels.

• Lightly salt right before cooking.

  
  

2. Perfect sear

• Heat a cast‑iron or stainless‑steel pan over medium‑high heat.

• Add the oil, then the butter.

• When the butter foams, place the scallops in the pan without moving them.

• Sear for 1 min 30 to 2 min until a golden crust forms.

• Flip and cook for 1 more minute.

• Add the crushed garlic to the pan to infuse (optional).

• Remove from heat immediately to avoid overcooking.

  
  

3. Season

• Drizzle with a little lemon juice.

• Add a generous pinch of freshly crushed white voatsiperifery pepper.

• Adjust with fleur de sel.

  
  

Optional: quick voatsiperifery sauce

While the scallops rest for 1 minute:

1. Deglaze the pan with a spoonful of water or lemon juice.

2. Add the cream and reduce for 30–40 seconds.

3. Whisk in a small knob of butter.

4. Season with plenty of white voatsiperifery pepper.

5. Spoon lightly over the scallops.

   
   

Perfect pairings

• Celery‑root or parsnip purée

• Lemon risotto

• Grilled asparagus

• Sweet potato purée with ginger

• Raw fennel and citrus salad