- Pat scallops dry and season with salt and pepper. Mince parsley and garlic – set aside. Add olive oil to a 12 inch cast iron skillet and bring to high heat. (if you don’t have a cast iron skillet, we recommend you buy one! Inexpensive and can go on the grill or the stove)
- Once skillet is hot, add scallops to pan. Sear for 2 minutes per side or until golden brown on the top and bottom.
- Remove scallops from skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
- Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
NOTE: The secret to getting the golden brown seared edge is to cook the scallops in olive oil on high heat for 1-2 minutes per side. Cooking scallops directly in the lemon butter sauce won’t let them get hot enough to sear the edge.