Pan Seared Scallops with Lemon Butter

• Gluten free
• Paleo

• Seafood

  • 10 Sea scallops, large

• Produce

  • 1 cloves Garlic
  • 1/2 Lemon, Juice of squeezed
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on kitchenswagger.com

Ingredients

• 10 large sea scallops
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon Butter Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, minced
• 1-2 cloves garlic, minced
• Juice of half a lemon, squeezed

Directions

• Season the scallops with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to medium-high heat.
• Add the scallops to the pan and sear for 3-4 minutes per side or until golden brown.
• Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
• Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.