INGREDIENTS
1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
For the Lemon Butter Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS
Melt butter in a large cast iron skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
For the Lemon Butter Sauce:
Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
