Pan Seared Scallops

🧂 Ingredients

• 1 pound large sea scallops
• 1 teaspoon Morton kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 large cloves garlic,

  smashed and peeled
• 1 lemon,

  halved
• 1 tablespoon fresh chopped parsley,

  optional garnish

Instructions

• 1 Pat scallops dry with a paper towel. If the scallops still have the adductor
  muscle (the little square piece on the side of the scallop) attached, gently
  pull it off and discard. Season scallops on both sides with salt and pepper.
• 2 Heat a large heavy bottomed skillet over medium to medium-high heat. When warm,
  add the olive oil and allow it to heat until hot (but not smoking).
• 3 Add the scallops, flat side down, and sear for 2-3 minutes, or until golden
  brown. When the scallops are ready to flip, they will release naturally – don’t
  force them or they may rip.
• 4 Flip scallops. If skillet is super hot, turn it down a bit now before adding the
  butter – as the butter's smoke point is not as high as olive oil, and it will
  turn dark and burn. If my skillet is overly hot, I will even remove it from the
  burner for a bit to lower its temp. Now add the butter and garlic. Place the
  lemon cut side down on the skillet. Cook for an additional 2-3 minutes or until
  the scallops are opaque and firm to the touch.
• 5 Remove skillet from the heat and baste scallops with butter from the pan.
• 6 Squeeze the grilled lemon over the top and garnish with chopped parsley. Enjoy
  immediately.

Nutrition Info