When browning the butter, make sure to use a skillet that does not have a dark surface so that you can tell when the butter is browned; otherwise you run the risk of burning it. Serve these with your favorite green veggie for a complete meal.

Serves 4

Prep time: 10 minutes

Warning!

Scallops are notoriously easy to overcook!

Here's the secret:

To avoid overcooking, make sure to pat them completely dry before cooking so they brown up quickly. A minute or two per side is all you need. A perfectly cooked scallop is perfection; an overcooked scallop is a rubbery mess.

Ingredients

4 tablespoons butter

1 tablespoon olive oil

1 shallot, minced

1 clove garlic, minced

1 pound sea scallops

Juice of 1 lemon

Fresh chopped parsley

Sea salt and fresh ground pepper, to taste

Instructions

• In a light-colored skillet, melt the butter over low heat. Cook, stirring occasionally until the butter turns brown and has a nutty aroma.

• Add the olive oil, followed by the shallots and garlic. Turn the heat to medium and cook until shallots are softened.

• Add the scallops, and cook until both sides are browned, about 1-2 minutes per side, being careful not to overcook.

• Turn off heat, add the lemon juice and parsley. Season with salt and pepper and serve.