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1 lb. sea scallops
2 Tbsp. butter
2 sprigs fresh thyme
kosher salt
freshly cracked black pepper
1/4-1/2 c. dry white wine

Begin melting butter in pan over medium high heat. Pull thyme
leaves off sprig and toss them in with butter. As the pan heats
up, the flavor of the thyme will infuse into the butter. Pick the
pan up and tilt it around a little to coat the bottom in butter.
Put the scallops in the pan and space out, leaving heat set at
medium high. Season with salt and black pepper and cook over
medium high heat for 2-3 minutes. When they develop a brown crust
on the bottom (take a peek), flip them over gently with tongs.
Cook 1-2 minutes on this side, then pour in the white wine. Cook
for another minute, then remove from heat. Let set in pan for
another 3-4 minutes. Your final cooking time is going to depend on
how large your scallops are. When you press on a cooked sea
scallop with your finger, it should feel relatively solid, not at
all squishy. It should be opaque in the center but still very
moist throughout. If it's still translucent in the middle, leave
them in the pan for another minute or two. When the scallops are
done, transfer them right to your serving plats. Drizzle remaining
pan juices over them.

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