Pan Seared Scallops with Lemon Butter

Ingredients:

• 1 lb large sea scallops, patted dry
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Directions:

1. Season the scallops generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until hot but not smoking.
3. Carefully add the scallops to the skillet in a single layer, making sure they are not touching each other. Cook undisturbed for 2-3 minutes, or until golden brown.
4. Flip the scallops and cook for an additional 2-3 minutes, or until they are opaque and cooked through.
5. Transfer the cooked scallops to a plate and cover loosely with foil to keep warm.
6. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute, or until fragrant.
7. Stir in lemon zest and lemon juice, scraping up any browned bits from the bottom of the skillet.
8. Return the scallops to the skillet and toss gently to coat in the lemon butter sauce. Cook for 1-2 minutes, or until heated through.
9. Remove from heat and sprinkle chopped parsley over the scallops.
10. Serve immediately with lemon wedges on the side.