Pan seared scallops with garlic butter

Pan seared scallops with garlic butter 

 Ingredients:

SCALLOPS:

16 large Sea scallops (thawed in the fridge if frozen; ~1 lb)

1 tsp sea salt 

1/4 tsp black pepper

1 tbsp Olive oil

GARLIC HERB BUTTER:

2 tbsp Salted butter (softened)

1 tbsp Lemon juice

2 cloves Garlic (minced)

1/2 tbsp Fresh thyme (leaves)

1/2 tbsp Fresh parsley (chopped)

Derictions:

In a little bowl, pound together the margarine, lemon juice, garlic, thyme, and parsley. (The lemon juice may not completely consolidate, which is fine.) Set to the side.

Wipe the scallops off with paper towels. Season the two sides with salt and pepper.

Heat olive oil in a medium cast iron skillet over medium-high hotness, until gleaming. Keep the garlic spice spread close by.

Add the scallops in a solitary layer, without contacting. Singe, without moving, for 2-3 minutes, until a covering structures on the base.

Flip the scallops and promptly add the garlic spice margarine to the container around the scallops in pieces. Burn the scallops for 2-3 additional minutes, seasoning them with the spread at times, until an outside layer structures on the opposite side and scallops are cooked through.

Enjoy !

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