📖 Instructions

1. First, prep your scallops! Pat them dry with paper towels. This is crucial for a good sear. Trust me on this one; I once forgot and my scallops steamed instead of searing – a total disaster!
2. Next, melt 2 tablespoons of butter in a large skillet over medium-high heat. You want it hot but not smoking. If you're unsure, test it by dropping a tiny bit of water in the pan--it should sizzle immediately.
3. Once the butter is hot and foamy, gently place the scallops in a single layer in the pan. Don't overcrowd the pan or they will steam! Work in batches if you have more than will fit comfortably in one layer. My friend burned a batch once because she was too impatient.
4. Sear for 2-3 minutes per side. You'll know they're ready when they're golden brown and slightly caramelized. Use tongs to flip them; a spatula might break them.
5. While the scallops are searing, make the garlic butter. In a small bowl, whisk together the remaining 2 tablespoons of butter with 2-3 minced garlic cloves, a squeeze of lemon juice, and a pinch of salt and pepper.
6. Once the scallops are cooked, remove them from the pan and set aside. Don't overcook them; it ruins their texture!
7. Pour the garlic butter into the skillet, scraping up any browned bits from the bottom. Let the garlic butter sauce simmer gently for about 30 seconds.
8. Spoon the garlic butter sauce over the scallops and serve immediately. Garnish with fresh parsley or lemon wedges, if desired. This adds a nice pop of color and flavor!
9. Enjoy! Seriously, these are AMAZING. This recipe is great on it's own or as part of a bigger meal. I often serve this with some simple asparagus or roasted potatoes...