U-10 dry-pack scallops, kept on ice. The kind that browns like butter in a hot pan because it has not been soaked in phosphate.
Dry-pack is the label that matters on a scallop: it means the scallop has not been chemically soaked to inflate its weight. Soaked scallops steam in the pan and never brown.
U-10 means fewer than ten scallops to a pound: big, plump, single-serving. Ask what came in that day.
Pan-sear only. Anything else wastes them.
Pat completely dry. Salt just before the pan. Screaming-hot cast iron, neutral oil. Place the scallops an inch apart, no crowding. Do not move them for two minutes. Flip once, 60 seconds on the second side. Butter, thyme, lemon, off the heat. Golden-brown crust, translucent center, done.
Call ahead for special cuts, dry-aged selections, whole-animal items and holiday standing orders. We will have the order waiting with your name on it. That is the counter conversation behind every cut.
