Pan-Seared Scallops with Brown Butter Sauce

Ingredients

• 1½ lb large sea scallops
• 6 tbsp unsalted butter
• 1 lemon
• ¼ cup fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

Steps

1. Pat scallops very dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until a deep golden-brown crust forms.
3. Remove scallops from the pan and set aside. Reduce heat to medium.
4. Add butter to the same skillet. Cook, swirling occasionally, until the butter melts, foams, and then turns a nutty brown color with fragrant browned bits at the bottom (about 3-5 minutes).
5. Remove skillet from heat. Squeeze in the juice of half a lemon into the brown butter. Stir well.
6. Return scallops to the pan and toss gently to coat in the brown butter sauce. Garnish with fresh parsley, if desired, and serve immediately.