Step 1

Use paper towels to thoroughly pat the scallops dry. If there is any water left on the scallops, they will steam rather than sear.

Step 2

Sprinkle each side of the scallops with kosher salt and freshly ground black pepper.

Step 3

Place a mound of arugula on individual small serving plates; set aside.

Step 4

In a sauté pan over high heat, warm the extra-virgin olive oil. Watch carefully, and as soon as you see the first wisp of smoke, add the seasoned scallops to the pan flat side down.

Step 5

Cook, without moving them, for 2 minutes, until browned. Slide a fish turner under the scallops and gently wiggle to release the scallops from the pan. Flip and cook on the other side for 1 to 2 minutes, until nicely browned. Transfer the scallops to the serving plates, arranging 3 scallops on top of each mound of arugula.

Step 6

Remove the hot pan from the heat and drop in the butter, stirring until just melted. Stir in the lemon juice and parsley. Ladle the lemon butter sauce over the scallops and serve immediately.