1. Prep the scallops

First things first, pat those scallops dry with paper towels. This step is crucial for getting a good sear. Wet scallops will just steam in the pan, and we want that golden-brown crust! If your scallops have a small side muscle attached (it’s a little tough bit), just peel it off—it’s not the best texture to eat.

2. Season and sear

Season your scallops with salt and pepper on both sides. Heat a tablespoon of butter in your skillet over medium-high heat. Once the butter is melted and just starting to foam, add the scallops in a single layer, making sure they don’t touch. Cook for about 1-2 minutes per side, flipping once. You’re looking for that perfect golden-brown crust. Don’t overcrowd the pan—you might need to do this in batches.

Pro tip: Resist the urge to move the scallops around while they’re searing. Let them sit so they can develop that beautiful crust.

3. Make the lemon butter sauce

Once the scallops are done, remove them from the pan and set them aside (I usually keep them warm by covering with foil). In the same skillet, add the remaining butter and minced garlic. Cook for about 1 minute, just until the garlic is fragrant. Then stir in the lemon juice. Scrape up any brown bits left in the pan from the scallops—those add tons of flavor!

4. Put it all together

Return the scallops to the pan to coat them in the sauce, or just drizzle the sauce over them on a plate. Garnish with fresh parsley, and you’re done!