1 ¼ pounds scallops, about 24

Kosher salt and freshly ground black pepper, to taste

6 tablespoons unsalted butter, divided

1 clove garlic, minced

4 sprigs fresh thyme

1 lemon, cut into wedges

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

Return scallops to the skillet; spoon butter over scallops for 1 minute.

Serve immediately with lemon wedges.

*adapted from damn delicious