# Components:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Sauce
02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste
→ Garnish
10 - Lemon wedges for serving
# Steps:
01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the scallops in a single layer without overcrowding. Cook in batches if necessary.
03 - Sear scallops undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook for another 1 to 2 minutes until just opaque. Transfer scallops to a plate and cover loosely to retain warmth.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the garlic and sauté for 30 seconds until fragrant.
05 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes while scraping up any browned bits, until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.
07 - Transfer to serving plates immediately and serve with lemon wedges.
