Garlic Butter Seared Scallops – Cuso Cuts

Ingredients

• 1 ¼ lb sea scallops dry packed
• 1 tbsp Extra Virgin olive oil
• Sprinkle of salt and pepper (to taste)
• 3 tbsp butter
• 2 tsp freshly minced garlic
• 2 tsp freshly squeezed lemon juice
• 1 teaspoon minced garlic
• 2 tsp parsley chopped (optional)
• 1 lemon, sliced
• Dry the scallops on both sides using paper towels.
• Sprinkle the scallops with salt and pepper (both sides)
• Heat the extra virgin olive oil in a skillet turned to high.
• When it’s just smoking, add the scallops in a single layer. Do not crowd them.
• Cook for 2-3 minutes on each side. Lift the edge of one just a bit to check. You’re looking for that golden brown
• Remove the scallops from the pan and set aside.
• Melt the butter in the pan.
• Add the minced garlic. Sautee it for 30 seconds.
• Stir in the lemon juice and parsley. Turn the pan down.
• Return the scallops to the herb and butter blend.
• Spoon copious amounts of sauce over top
• Serve on a plate garnished with lemon wedges.
• Serve immediately