4 Servings 12 min Cook
1 Tbsp Butter
16 Oz Scallops
1 Dash Salt
1 Dash Pepper
2 Tbsp Butter
2 Cloves, minced Garlic
1 Lemon yields Lemon Juice
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Melt 1 tablespoon butter in a large skillet over medium-high heat.
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.
Enjoy!