Garlic Lemon Butter Seared Scallops

Pat scallops dry with paper towels and sprinkle with a pinch of salt right before cooking.

Add olive oil and 1 tablespoon butter to a large saute pan over medium high heat. Get the fat good and hot and almost to smoking point. Add scallops and sear for 1 1/2 to 2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan so if necessary cook in batches. As they are cooked, remove to plate.

Wipe skillet. Add remaining 2 tablespoons butter to same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1–2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt and pepper to taste and serve.