Seared Scallops with Lemon Parsley Butter

How to make it

1. 1

   First, gently pat your scallops very dry with a paper towel. This helps them get a beautiful sear. Season them all over with a little salt and freshly ground black pepper.

2. 2

   Next, melt the unsalted butter in a large skillet over medium high heat. Once the butter is melted and slightly foamy, add your minced garlic and cook for about 30 seconds until fragrant.

3. 3

   Carefully place the dry scallops into the hot skillet, making sure not to overcrowd the pan. Cook for 2 to 3 minutes per side until they have a golden brown crust and are opaque throughout. Resist the urge to move them around too much while they are searing.

4. 4

   While the scallops are cooking, finely chop your fresh parsley. Once the scallops are done, remove the skillet from the heat. Squeeze the juice from your fresh lemon directly over the scallops in the pan.

5. 5

   Add the chopped parsley to the skillet and toss everything gently to coat the scallops in that lovely lemon garlic butter sauce. Serve immediately and enjoy your delicious meal.