Quick Lemon Butter Scallops (Printer-Friendly Version)

# What You'll Need:

→ Seafood

01 - 1 pound sea scallops, small side muscle removed

→ Sauce Ingredients

02 - 3 tablespoons butter, unsalted, divided
03 - 3 cloves garlic, minced
04 - 3 tablespoons fresh lemon juice
05 - 2 tablespoons fresh parsley leaves, chopped
06 - Kosher salt and freshly ground black pepper, to taste

# Let's Cook!:

01 - Melt butter in a large cast iron skillet over medium high heat.
02 - Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
03 - 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 2-3 minutes per side. Set aside and keep warm.
04 - 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.
05 - Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

# Recipe Notes:

01 - The key to perfectly seared scallops is making sure they're completely dry before cooking and using a very hot pan.