Step 1

Melt butter in a large cast iron skillet over medium high heat.

Step 2

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Step 3

Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

Step 4

Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Step 5

Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.