Instructions

1. Rinse the scallops under cold water and pat them dry thoroughly with a paper towel. This step is crucial for achieving a perfect sear, as moisture can prevent browning.
2. Season the scallops generously with salt and freshly cracked black pepper on both sides for a well-balanced flavor.
3. In a large skillet, melt the unsalted butter over medium-high heat until it begins to foam but does not brown. This indicates the butter is hot enough for searing.
4. Add the seasoned scallops to the skillet in a single layer, ensuring not to overcrowd them. Cook for 2-3 minutes on each side until they develop a beautiful golden crust and are cooked through. Use tongs to flip them gently. Once cooked, remove the scallops from the skillet and set them aside on a warm plate.
5. In the same skillet, lower the heat to medium and add the minced garlic, sautéing for about 30 seconds or until fragrant but not burnt, as burnt garlic can impart a bitter taste.
6. Pour in the fresh lemon juice and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds depth and flavor to your sauce.
7. Return the scallops to the skillet, tossing them gently to coat in the garlic lemon butter sauce. Allow them to warm through for about 1 minute, ensuring they soak up all the flavors.
8. Garnish with the chopped parsley and serve immediately, drizzling any leftover garlic lemon butter sauce over the scallops for an extra burst of flavor.