Step 1

First you're going to want to start by cleaning the scallops in a bath of ice water. Give those a nice wash and pat them dry with a paper towel. Season them generously with salt and put them in the fridge while you prep everything else.

Step 2

Now start prepping your herbs and garnish. Start by smashing two garlic cloves and peeling those. Then grab two sprigs each of rosemary and thyme. Put those to the side along with the garlic cloves. Then start the thinly slice a generous amount of chives.

Step 3

Once that's all prepped, you're ready to cook your scallops. Pull them out of the fridge and pat them dry with a paper towel because the salt probably drew out a lot of moisture. Season them with a little bit of pepper then bring a pan up to medium high heat. When your pan is up to heat, add a generous amount of Olive Oil, and put the scallops down gently in the pan. Let those cook on one side for 2-4 minutes or until it builds a nice crust then flip to the other side and repeat.

Step 4

Turn down the fire to medium heat after 2 minutes is up. Add in a quarter stick of butter, your rosemary, thyme, and the two garlic cloves. When the butter is nice and and melted, start to baste the scallops with that butter for 2 minutes on both sides.

Step 5

Remove them after that and let them rest for 7-10 minutes before plating.

Step 6

When plating, I put the 4 scallops in the middle of the plate then surrounded the scallops with little "raindrops" of pesto. Then finished with a fuck ton of chives and Calabrian Chili Oil.

Step 7

Enjoy that shit, because I know it's good!