Seared Scallops with Citrus Butter Sauce
Pat dry 1 pound of scallops and season with salt and pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Add scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through.
Remove scallops from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter and add 2 minced garlic cloves.
Stir in the juice of 1 lemon and 1 tablespoon of chopped parsley.
Return scallops to the skillet, spooning the sauce over them.
Serve the scallops hot with the citrus butter sauce drizzled on top.
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