- 1
If using fresh scallops, remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. If using frozen scallops, thaw, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Set aside.
- 2
In a large skillet over medium-high heat, melt 1 Tbsp. butter. 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.
- 3
To make the lemon butter sauce, melt 2 Tbsp. 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.
- 4
Serve scallops immediately with lemon butter sauce and garnished with fresh parsley, if desired.
