Directions:

Pat scallops dry with a paper towel and season with salt and pepper. If scallops are frozen, thaw in the refrigerator.

Heat oil over medium high heat in a skillet. When oil is hot, add scallops and cook for 2 to 3 minutes or until golden brown.

Flip scallops and cook for 1 to 2 minutes until firm, opaque and browned. Take care to not overcook.

Remove from heat and place scallops on a paper towel lined plate to rest.

Reduce heat to medium and wipe skillet clean with a paper towel.

Melt butter. Add garlic and saute for 30 seconds.

Add white wine or broth and cook until reduced by half, for about 2 minutes.

Stir in lemon juice and spoon scallops back to the pan. Spoon sauce over top.

Serve immediately garnished with parsley.