Seared Scallops with Brown Butter and Lemon

Instructions

1. 1
   Remove the small, tough side muscle from each scallop if attached. Pat the scallops extremely dry with paper towels (moisture prevents searing).
2. 2
   Season the scallops on both sides with salt and a pinch of white pepper.
3. 3
   Heat the olive oil in a large stainless steel skillet over medium-high heat until the oil ripples and smokes slightly.
4. 4
   Place the scallops in the pan, ensuring they do not touch. Do not move them. Sear for exactly 2 minutes until a golden-brown crust forms.
5. 5
   Flip the scallops. Add the butter to the pan.
6. 6
   As the butter melts and begins to foam, tilt the pan slightly and use a spoon to baste the scallops with the foaming butter. Cook for another 1-2 minutes until the butter smells nutty and turns golden brown (brown butter).
7. 7
   Remove the pan from the heat. Squeeze in the lemon juice and toss in the parsley.
8. 8
   Transfer scallops to plates immediately and spoon the brown butter sauce over them.