Pan-seared scallops with lemon butter [Recipe]

Ingredients

• 1 pound (450 grams) scallops
• 2 tablespoons butter
• Juice of 1 lemon
• 2 cloves garlic minced
• Salt and pepper to taste

Directions

• Pat dry the scallops with a paper towel to remove excess moisture.
• Season the scallops with salt and pepper on both sides.
• In a large skillet, melt the butter over medium-high heat.
• Once the butter is melted and starting to sizzle, add the scallops to the skillet, making sure they are not overcrowded.
• Cook the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center. Be careful not to overcook them as they can become tough.
• Remove the cooked scallops from the skillet and set them aside on a plate.
• In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
• Add the lemon juice to the skillet and scrape up any browned bits from the bottom of the pan.
• Cook the lemon butter sauce for another minute to allow the flavors to meld together.
• Pour the lemon butter sauce over the cooked scallops and serve immediately.