Lemon Butter Scallops

• 1 tablespoon unsalted butter
• 1 pound scallops
• Kosher salt and freshly ground black pepper, to taste

For the lemon butter sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions:

• Melt 1 tablespoon butter in a large skillet over medium high heat.
• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
• Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.