Seared Lemon Garlic Butter Scallops

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• 2 Tablespoons olive oil
  Ingredient note

  Source: 2 Tablespoons olive oil
• 1 1/4 pounds scallops
  Ingredient note

  Source: 1 1/4 pounds scallops
• 3 tablespoons unsalted butter (divided)
  Ingredient note

  Source: 3 tablespoons unsalted butter (divided)
• 5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
  Ingredient note

  Source: 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic); upper source range endpoint used for shopping.
• 1/4 teaspoon salt (to taste)
  Ingredient note

  Source: 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste )
  Ingredient note

  Source: 1/4 teaspoon ground black pepper (to taste )
• 1/4 cup dry white wine (or broth)
  Ingredient note

  Source: 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
  Ingredient note

  Source: 2 tablespoons lemon juice
• 1/4 cup parsley (chopped )
  Ingredient note

  Source: 1/4 cup parsley (chopped )

1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan. Work in batches if needed
3. Season with salt and pepper to taste and fry for 2 to 3 minutes on one side, then flip and fry again for 2 minutes until crisp and cooked through. Remove from the skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5. Pour in the wine and bring to a simmer for 2 minutes, or until the wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.