Ingredients:

  • 1 pound (450g) large sea scallops, patted completely dry
  • 1/4 teaspoon (1.5g) sea salt
  • 1/4 teaspoon (1.5g) black pepper
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) – optional
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Pat the scallops completely dry with paper towels. Season with salt and pepper.
  2. Melt the butter in a large skillet over medium-high heat until shimmering and just starting to brown lightly.
  3. Add the scallops to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through.
  4. Add the minced garlic to the pan during the last minute of cooking the scallops, stirring constantly until fragrant (about 30 seconds). If using, deglaze the pan with the white wine, scraping up any browned bits from the bottom. Reduce the wine slightly (about 30 seconds).
  5. Remove the pan from the heat and stir in the lemon juice and parsley.
  6. Spoon the garlic butter sauce over the scallops and serve immediately.