Ingredients:

  • 1 lb (450g) large sea scallops (dry-packed, muscle removed)
  • 6 Tbsp unsalted butter, divided
  • 4 cloves fresh garlic, finely minced
  • 2 Tbsp fresh parsley, freshly chopped
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp freshly ground black pepper (or to taste)
  • 1 Tbsp dry white wine (optional)

Instructions:

  1. Preheat oven or broiler to High (about 450°F / 230°C). Pat scallops thoroughly dry with paper towels.
  2. In a small saucepan over low heat, melt 4 Tbsp of the butter. Add minced garlic and sauté gently for 1 minute until fragrant; do not let it brown. Remove from heat.
  3. Stir in the chopped parsley, lemon zest, lemon juice, salt, pepper, and optional white wine into the garlic butter mixture.
  4. Arrange the dried scallops in a prepared baking dish, ensuring they are not touching.
  5. Distribute the melted garlic butter mixture evenly over the top of each scallop. Dot the top of each scallop with the remaining 2 Tbsp of cold, cubed butter.
  6. Place the dish on the middle or top rack of the oven. Broil for 4–6 minutes, or bake for 8–12 minutes, until the scallops are opaque and the topping is bubbling and lightly golden.
  7. Remove immediately from the oven. Let rest for 1 minute before serving hot with fresh lemon wedges.