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.
