Garlic Lemon Butter Scallops

 

Ingredients

• 1/4 lb sea scallops, side muscle removed
• 1/2 tablespoon olive oil
• 3 tablespoons butter
• 1 clove of garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped parsley
• Salt and ground black pepper

Instructions

1. Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
2. Add olive oil and 1 tablespoon of butter to a large sauté pan or cast-iron skillet over medium heat. Heat until the oil is hot and nearly smoking.
3. Add the scallops and cook for 1 1/2-2 minutes per side, until a golden crust forms on both sides. Do not overcrowd the pan; cook in batches if necessary. Remove the scallops from the pan and set aside.
4. Add the remaining 2 tablespoons of butter to the pan over low heat. Add the minced garlic and cook for about 2 minutes until fragrant.
5. Add the lemon juice and return the scallops to the pan. Heat for 1-2 minutes, turning the scallops a few times to coat them in the lemon butter.
6. Sprinkle with chopped parsley, salt, and pepper to taste. Serve immediately.