Georges Bank sea scallops — 10/20 count, dry-packed, never soaked, from the most productive scallop ground in the world.

Georges Bank — the underwater plateau off the tip of Cape Cod — produces some of the finest sea scallops in the world. 10/20 count means 10–20 scallops per pound: large, substantial, and built for a proper restaurant-quality sear. Dry-packed means no water-retaining additives, no phosphates — just scallop. That’s how you get a real crust.

Sweet, buttery, and clean with a natural ocean brine. The signature of a great dry scallop is the deep caramel crust it develops when seared in a very hot pan — nothing like the pale, steamed scallops most people have had.

Pat completely dry before cooking — any surface moisture will cause steaming instead of searing. Heat a cast-iron pan until smoking, add a thin layer of high-smoke-point oil, and sear for 90 seconds per side without moving them. Finish with cold butter, fresh thyme, and a squeeze of lemon. Serve immediately.

Pairs Well With: Cauliflower Purée · Pea Risotto · Brown Butter & Lemon · Truffle · Crispy Pancetta

Dry-packed scallops release very little liquid in the pan. Do not rinse before cooking. The drier the surface, the better the sear.