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.