• 1 1/4 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 gar
