Buttery Garlic Seared Scallops

1 tbsp olive oil
1 lb. sea scallops
½ tsp salt
¼ tsp black pepper
3 tbsp Butter
2 tsp garlic, minced
1 medium lemon, juice half, slice remaining half
1 tbsp parsley, chopped

Pat the scallops dry with paper towels and season both sides with salt and pepper.
Heat a large, cast iron or stainless steel skillet over medium-high heat and add olive oil. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate.
Add Butter to skillet and let melt. Stir in garlic and cook until fragrant, about 30 seconds. Squeeze in the juice of half the lemon, then add the scallops back to the pan and top with parsley.
Serve over cooked pasta with extra lemon wedges. Enjoy

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