Scallops are high in protein and low in fat. They are tender, buttery and sweet. You don’t want to overcook them as they will become rubbery. Lets start by choosing the correct scallop.

Scallops rather fresh or frozen should be white in color. These are from the sea. If you see scallops yellow or orange in color, stay away. These have been chemically treated.

You will need a large pan, I use my cast iron skillet because it produces a nice caramel color. Use a stainless steel pan if you don’t have cast iron.

Rinse your scallops and place them in a brine (salt water) bath for 10 mins. The brine bath is a seasons the scallops helps to retain moisture and prevents toughness.

In the meantime gather your remaining ingredients.

2tbsp olive oil ( put in pan)

2# sea scallops

4 cloves garlic ( minced)

1 tsp ground pepper 4tbsp butter

juice from 1 lemon

2 tbsp parsley

After 10 mins remove the scallops from the brine bath, place between paper towels and pat them dry. You want to dry them until there is no moisture on the top and they feel slightly sticky to the touch. Season with ground pepper.

Heat your skillet over medium high heat. When the skillet is hot, add the scallops. The skillet should be hot so the scallops brown and not steam. Do not overcrowd the scallops, if need be cook in batches. Let them sear 60-90 seconds, flip them and sear 60-90 seconds. Remove them from the pan.

Reduce the heat to low, add the butter, garlic, and lemon juice. Stir scraping up the brown bits on the bottom of the pan for about 2 minutes. Stir in parsley. Remove from heat and pour over the scallops. Serve immediately.

I serve it over brown rice or pasta. Really delicious and easy to prepare.