Preparation Steps

• Pat the sea scallops completely dry with paper towels. This is crucial for a good sear.
• Season the scallops on both sides with salt and black pepper.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.
• Add the scallops to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side, until golden brown and cooked through.
• Remove the scallops from the skillet and set aside.
• Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
• If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for about 1-2 minutes.
• Stir in the fresh lemon juice. Taste and adjust seasoning if needed.
• Return the scallops to the skillet and toss gently to coat them in the garlic butter sauce.
• Garnish with fresh chopped parsley and serve immediately.