Ingredients:
- 1 tablespoon unsalted butter
- 1 pound of dry sea scallops
- Kosher salt and freshly ground black pepper, to taste
- For lemon butter sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions:
- Melt one (1) tablespoon of butter in a large skillet over medium-high heat.
- Remove the small side muscle from the scallops, rinse with cold water, and pat thoroughly pat dry.
- Season scallops with salt and pepper to taste. 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.
- To make the lemon butter sauce, melt 2 tablespoons of butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about one minute. Stir in lemon juice, and season with salt and pepper, to taste.
- Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.