Instructions

• Pat the 2 pounds thawed sea scallops dry with paper towels. Season both sides with salt and fresh ground pepper.
• Heat a large skillet over medium-high heat until hot. Add all 2 tablespoons olive oil and heat until shimmering.
• Add scallops to the pan in a single layer without overcrowding (work in batches if needed). Cook undisturbed for 60–90 seconds, until a golden crust forms on the bottom.
• Flip each scallop and cook the other side for 60–90 seconds, until opaque through the center. Transfer cooked scallops to a plate and keep warm. Repeat steps 3–4 with remaining scallops.
• After the last scallops are removed, reduce the heat to low. Add 4 tablespoons butter, 4 minced garlic cloves, and 2 tablespoons fresh lemon juice to the pan.
• Stir the butter, garlic, and lemon juice for 1–2 minutes, scraping up the brown bits from the bottom of the pan, until the garlic is fragrant and the butter is melted.
• Stir in a pinch of red pepper flakes and 2 tablespoons minced parsley. Remove the pan from the heat.
• Spoon the lemon-butter sauce over the cooked scallops and serve immediately.