Ingredients

The following ingredients have 4 Servings
  • 1 lb fresh large scallops* (removed the side muscle)
  • Coarse salt and ground black pepper to taste
  • 1 tbsp olive oil
  • 4 tbsp butter (or ghee for Whole30 and paleo)
  • 3 garlic cloves (minced)
  • 1 tsp freshly chopped parsley
  • 2 tbsp lemon juice

Instruction

  • Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
  • Place them on a paper towel-lined cutting board and pat them dry with paper towels.
  • Season well all sides of the scallops with coarse salt and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it’s a sign that it’s properly heated.
  • Add the scallops in a single layer. Please, don’t over crowd the skillet and if it’s necessary, work in batches.
  • Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
  • Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!