Ingredients:

  • 1 pound (450g) fresh shell scallops, cleaned and patted dry
  • 1 tablespoon (15ml) olive oil
  • Salt and pepper, to taste
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons (30ml) fresh parsley, chopped

Instructions:

  1. Pat scallops dry with paper towels and season with salt and pepper on both sides.
  2. Preheat the skillet over medium-high heat. Add olive oil and allow it to shimmer.
  3. Add scallops to the hot skillet in a single layer. Avoid overcrowding. Cook for 2-3 minutes on one side until golden brown. Flip and cook for another 1-2 minutes until opaque.
  4. Remove scallops from skillet and cover to keep warm. In the same skillet, reduce heat to medium, add butter and garlic. Sauté until fragrant (about 30 seconds). Stir in lemon zest and juice, mixing well.
  5. Return scallops to the skillet, gently coating in the sauce. Top with fresh parsley before serving.