Seared Scallops with Lemon Garlic Butter
12 large, dry, day boat sea scallops, side muscle removed
1 Tbsp grapeseed oil
3 Tbsp unsalted butter
1 tsp pressed or finely minced garlic
1 tsp lemon zest + 2 Tbsp juice from 1 fresh lemon
1 Tbsp minced
flat leaf parsley
Kosher salt and freshly ground black pepper to taste
Place grapeseed oil into a large heavy skillet over medium-high heat.
Season the scallops with kosher salt and pepper.
When the oil is smoking hot, add the scallops and sear for several minutes to form a golden crust on one side.
Off heat, flip the scallops over and add the garlic, butter, lemon zest and lemon juice to the pan.
Return to medium heat and cook until the garlic is fragrant, swirling the pan to evenly incorporate the butter into the sauce.
Add the parsley, taste and adjust seasoning as desired.
Transfer the scallops to serving dish and spoon the sauce over top.