Step 1

Pat the scallops dry with a paper towel and season with salt and pepper.

Step 2

Heat a large non-stick pan with 1/2 tbsp of olive oil and 2 tbsp of butter on high heat. When the pan is hot, add the scallops and cook for 3-4 minutes undisturbed. When the scallops are mostly opaque, flip them and add the remaining 1 tbsp of butter, and cook for 1 minute undisturbed until they are completely opaque. Remove the scallops from the pan and transfer to a large plate tented with foil to keep them warm.

Step 3

Reduce the heat to low and melt 3 tbsps of butter with 1.5 tbsps of chopped parsley. Spoon the parsley butter over the scallops and serve hot.