Step 1

Heat a large, non-stick frying pan over high heat.

Step 2

Pat scallops dry with paper towels. Drizzle with olive oil and season with salt and pepper.

Step 3

Add the scallops to the hot pan (do this in batches to avoid overcrowding the pan) and allow to panfry for 2-3 minutes per side until they are golden brown and seared on both sides.

Step 4

Remove from the pan and set aside.

Step 5

Melt the butter in the pan then add the garlic. Allow to cook for 30 seconds then pour in the white wine, lemon juice and parsley.

Step 6

Bring the sauce to a simmer then cook for 3-5 minutes until the sauce has reduced slightly.

Step 7

Add the scallops back into the pan and allow to heat through.

Step 8

Serve with sides of your choice.