📖 Instructions

1. First things first, make sure your scallops are super dry. Pat them down with paper towels; any excess moisture is the enemy of a good sear. Seriously, this step makes all the difference!
2. Next, melt the butter in your large skillet over medium-high heat. Don't rush this; let it melt completely. Once melted, add the minced garlic and cook for about 30 seconds, or until it's fragrant. But keep an eye on it; you don't want to burn it! A little burnt garlic is no bueno.
3. Once that's done, add the scallops in a single layer. Don't overcrowd the pan or they won't sear properly. You might need to work in batches. Trust me on this one!
4. Sear the scallops for 2-3 minutes per side, depending on their size. You know they're ready when they're golden brown on both sides and cooked through. Use your tongs to gently flip them.
5. Once they're seared to perfection, add the lemon juice and white wine. Let it simmer for just a minute; you want it to slightly reduce and create a nice sauce.
6. Then, gently stir in the fresh parsley. It adds a little pop of freshness. Give everything a final stir to combine.
7. Serve immediately over pasta, rice, or your favorite side dish. My favorite is a bed of creamy risotto, but there's really no wrong way to do it.
8. Remember – if they aren't sizzling, turn up the heat! And dont' forget to taste the sauce and adjust seasoning as needed. You want the flavors to really sing together and create a perfect harmony of tastes!