Ingredients

• ●8-10 Large Sea Scallops (dry packed)
• ●3 tbsp Unsalted butter
• ●1 tbsp Olive oil
• ●1 tbsp Lemon juice
• ●1 tbsp Fresh parsley, chopped
• ●to taste Salt
• ●pinch White pepper

Instructions

1. 1Remove the small, tough side muscle from each scallop if attached. Pat the scallops extremely dry with paper towels (moisture prevents searing).
2. 2Season the scallops on both sides with salt and a pinch of white pepper.
3. 3Heat the olive oil in a large stainless steel skillet over medium-high heat until the oil ripples and smokes slightly.
4. 4Place 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. 5Flip the scallops. Add the butter to the pan.
6. 6As 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. 7Remove the pan from the heat. Squeeze in the lemon juice and toss in the parsley.
8. 8Transfer scallops to plates immediately and spoon the brown butter sauce over them.