Easy Made Pan-seared Scallops with Garlic Butter Sauce

Rinse the sea scallops under cold running water and pat them completely dry with paper towels. Check each scallop for the tough muscle (the side muscle), which feels firm and rubbery. If present, gently pull it off with your fingers. Place the cleaned scallops on a plate and season both sides generously with salt and pepper. Let them rest at room temperature for about 5 minutes to ensure even cooking.

Place a large skillet (preferably cast-iron) over medium-high heat and let it heat up for 2-3 minutes. Add the olive oil to the skillet and swirl it around to coat the surface evenly. Wait until the oil shimmers but does not smoke - this indicates it is hot enough for searing.

Carefully place the scallops in the skillet, flat side down, leaving space between each one to avoid steaming. Do not move them once they are in the pan. Sear for 2-3 minutes or until the bottom is a deep golden brown. Flip each scallop using tongs and cook for 2 minutes on the other side. Once the scallops are opaque and firm, remove them from the skillet and set them aside on a plate.

Reduce the heat to medium and add the butter to the skillet. Let it melt completely, then add the minced garlic. Stir continuously for 1-2 minutes, ensuring the garlic becomes fragrant but does not burn. If the skillet is too hot, briefly remove it to avoid scorching the butter.

Return the scallops to the skillet and gently spoon the garlic butter sauce over them. Allow them to sit in the sauce for 1-2 minutes to absorb the flavors. Sprinkle the chopped parsley over the top for added freshness and color.

Transfer the scallops to a serving platter or individual plates, spooning any remaining garlic butter sauce over the top. Garnish with additional parsley if desired. Serve with lemon wedges on the side for a fresh, citrusy finish.

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