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"My doctor told me to quit throwing dinner parties for 4 unless there are 3 other people - [sigh]" - Gramps
INGREDIENTS:
INGREDIENTS:
1 tablespoon unsalted butter (Avocado Oil for Marilyn)
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
FOR THE LEMON BUTTER SAUCE
2 tablespoons unsalted butter (Avocado Oil for Marilyn)
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste (not for Marilyn)
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
DIRECTIONS:
Melt 1 tablespoon butter in a large skillet over medium high heat. (Avocado Oil doesn't need to be melted)
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
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