1. Thaw Scallops according to package, Pat Dry completely & sprinkle with pinch of Sea salt right before cooking.
2. Add Olive Oil and 2 TBLS butter to large saute pan or cast iron skillet over med.-high heat. Get good and hot, add Scallops in 2- 3 batches, do not overcrowd, Sear for 1-1/2 to to 2 min. per side- should have a golden crust on each side, as cooked, remove to plate.
3. Wipe out skillet, add 4 TBLS butter to same pan on low heat, add garlic & cook until fragrant, about 1 min. add lemon juice & return scallops to pan. Warm
For about 2 minutes, turning a few times.
Sprinkle with parsley and Salt & Pepper to taste.
Serve Immediately & Enjoy!
