Pan-seared Scallops with Zesty Garlic-lemon Butter

Pat 12 ounces large sea scallops thoroughly dry with paper towels. Season generously with 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper on both sides.

Heat 1 tablespoon extra virgin olive oil in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat until it shimmers and just begins to smoke.

Carefully place the scallops in a single layer in the hot pan, ensuring not to overcrowd. Cook undisturbed for 1 1/2 to 2 minutes per side until a deep golden-brown crust forms.

Reduce heat to medium-low. Add 2 tablespoons cold unsalted butter cubes and 2 minced garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the scallops with the foaming butter for about 1 minute.

Squeeze the juice from 1/2 fresh lemon directly into the pan. Stir in 2 tablespoons finely chopped fresh parsley. Remove scallops from the pan immediately and serve hot, drizzled with the remaining pan sauce.