Lemon Butter Scallops
Ingredients:

1 lb fresh sea scallops (about 12-16 large scallops)
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
Juice and zest of 1 lemon
1/2 tsp crushed red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions:
Prep the Scallops:

Pat the scallops dry with paper towels to remove any moisture. This is key to getting a good sear. Remove the side muscle if still attached (it’s a small, tough piece on the side of the scallop).
Season the scallops with a pinch of salt and freshly ground black pepper.
Sear the Scallops:

Heat a large skillet over medium-high heat. Once hot, add the olive oil.
Add the scallops to the pan in a single layer (do not overcrowd them—cook in batches if necessary). Sear the scallops for 2-3 minutes on one side, until a golden crust forms. Flip the scallops and cook for another 1-2 minutes on the other side, until they are just opaque and cooked through.
Remove the scallops from the skillet and set them aside on a plate.
Make the Lemon Butter Sauce:

In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant and slightly golden.
Add the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it cook for 2-3 minutes, allowing the wine to reduce by half.
Stir in the lemon juice, lemon zest, and crushed red pepper flakes (if using). Continue to cook for another 1-2 minutes until the sauce has slightly thickened and become smooth.
Finish the Dish:

Return the scallops to the skillet and toss them gently in the lemon butter sauce for about 30 seconds to warm them through and coat them in the sauce.
Serve:

Plate the scallops and spoon the lemon butter sauce over the top.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.