Pan-Seared Scallops with Lemon Butter

Instructions

1. 1

   Season scallops with salt and white pepper on both sides.

2. 2

   Heat oil in a heavy skillet (cast iron preferred) over very high heat until smoking.

3. 3

   Add scallops in a single layer without crowding. Sear 1.5-2 minutes without moving until golden crust forms.

4. 4

   Flip scallops and sear other side 1-2 minutes. Transfer to a plate.

5. 5

   Reduce heat to medium. Add butter and garlic; cook 30 seconds.

6. 6

   Add wine and lemon juice; simmer 1 minute to reduce slightly.

7. 7

   Pour sauce over scallops, garnish with parsley, and serve immediately.