1 pound large sea scallops, patted dry with paper towels
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
Directions
Place scallops on a layer of paper towels and season with salt on all sides. Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.
