Ingredients:

  • 8 large sea scallops (pat completely dry)
  • 2 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil (Extra Virgin)
  • 2 cloves garlic (minced)
  • 1/2 lemon (juiced)
  • 2 tablespoons fresh parsley (chopped)
  • Salt (Kosher salt preferred, to taste)
  • Black pepper (Freshly ground, to taste)

Instructions:

  1. Prepare the Scallops: Pat scallops completely dry with paper towels. Season generously with salt and pepper.
  2. Heat the Pan: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering and almost smoking.
  3. Sear the Scallops: Add scallops to the hot pan, being careful not to overcrowd. Sear for 2-3 minutes per side, until golden brown and cooked through (internal temperature of 145°F/63°C). Don't move them around while searing to get a good crust!
  4. Make the Sauce: Remove the scallops from the pan and set aside. Add the remaining 1 tablespoon of butter to the pan. Add the garlic and cook for 30 seconds, until fragrant (but don't burn it!).
  5. Finish the Sauce: Stir in the lemon juice and parsley. Season with salt and pepper to taste. Let the sauce simmer for about 1 minute.
  6. Serve: Spoon the lemon-garlic butter sauce over the seared scallops. Serve immediately.