Ingredients

The following ingredients have 4 Servings
  • 12 large sea scallops (about 1 1/4 to 1 1/2 pounds)
  • Salt and freshly ground black pepper
  • 2 Tablespoons olive oil
  • 3 Tablespoons salted butter
  • 3 garlic cloves (minced)
  • 1/4 lemon
  • Chopped parsley (for garnish)

Instruction

  • Pat scallops dry on paper towels. Season with salt and pepper.
  • Heat a cast iron skillet or large pan over medium-high heat. Add oil and wait until it is hot.
  • Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
  • Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
  • Squeeze the lemon over the scallop, then serve immediately with the pan juices drizzled over top.