Instructions

• Pat 1 lb. sea scallops dry with paper towels. Season both sides with ½ tsp salt and ¼ tsp black pepper.
• Heat a large cast-iron or stainless-steel skillet over medium-high heat until hot. Add 1 tbsp olive oil and swirl to coat the pan.
• Arrange the scallops in a single layer (do not overcrowd). Sear 2 to 3 minutes on the first side until browned and they release easily, then flip and sear 2 to 3 minutes more until browned and cooked through. Transfer scallops to a plate.
• Reduce heat to medium and add 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt to the skillet. Let the butter melt.
• Stir in 2 tsp minced garlic and cook, stirring, until fragrant, about 30 seconds.
• Squeeze the juice of half the medium lemon into the skillet. Return the scallops to the pan and spoon the butter-garlic sauce over them. Sprinkle with 1 tbsp chopped parsley.
• Slice the remaining half of the lemon and serve the scallops immediately with the lemon slices alongside.