Quick Scallops with Lemon Butter Sauce

Place frozen scallops in a zippered plastic bag and put in a cold water bath to defrost for 15 minutes. Turn bag over halfway through. (If you want to thaw it for longer, place the bowl in the refrigerator.)

Once defrosted or if using fresh scallops, place them on a clean paper towel and thoroughly dry.

Heat a seasoned cast iron skillet on medium-high for about 5 minutes. In the last minute, add ½ tablespoon butter to the skillet and melt.

Salt and pepper the scallops and add them to the skillet. Cook for about a minute on each side. Remove the scallops and place on a clean plate.

Turn off the heat and add remaining 1 tablespoon butter to the cast iron skillet. Allow to melt and then add lemon juice. Mix and then pour into a bowl for serving.

Serve scallops with your favorite pasta or with vegetables. Drizzle lemon butter sauce on top of the scallops. Serve immediately.