Pan-Seared Scallops with Lemon-Garlic Butter Sauce

Pat the scallops completely dry with paper towels. This is crucial for a good sear. Season generously with salt and pepper.

Heat the olive oil and butter in the skillet over medium-high heat until shimmering and very hot. This is key! The pan MUST be hot.

Carefully place the scallops in the hot pan, leaving space between them. Do not overcrowd the pan! Sear for 2-3 minutes per side, or until golden brown and cooked through. They should release easily from the pan when properly seared.

Remove the scallops from the pan and set aside. Reduce the heat to medium. Add the butter to the pan. Once melted, add the garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice. Taste and adjust seasoning as needed. Stir in parsley, if using.

Return the scallops to the pan to warm through briefly. Spoon the sauce over the scallops and serve immediately.