Lemon Garlic Butter Scallops

Instructions

1. Prepare the scallops
   Pat the scallops completely dry with paper towels. This is crucial for achieving a good sear. Remove the small side muscle if still attached. Season both sides with salt and black pepper.
2. Heat the pan
   Heat a large stainless steel or cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter has melted and the pan is hot (but not smoking), proceed to the next step.
3. Sear the scallops
   Place scallops in the pan in a single layer, making sure they don't touch each other. Sear for 2-3 minutes on one side without moving them until they develop a golden-brown crust. Flip and cook for another 1-2 minutes until they're firm but still slightly translucent in the center. Transfer to a plate.
4. Make the sauce
   In the same pan, reduce heat to medium-low. Add the remaining 3 tablespoons of butter and minced garlic. Cook for 30 seconds until fragrant. Add lemon juice, lemon zest, and red pepper flakes if using. Stir and cook for another minute, scraping up any browned bits from the bottom of the pan.
5. Combine and finish
   Return the scallops to the pan, add most of the chopped parsley (reserve some for garnish), and spoon the sauce over the scallops. Cook for about 30 seconds to warm everything through. Remove from heat immediately to avoid overcooking the scallops.
6. Serve
   Transfer scallops to serving plates, drizzle with the remaining sauce from the pan, garnish with remaining parsley and serve with lemon wedges on the side. Best served immediately while hot.