Dad's Garlic Sea Scallops

My dad cooks daily and is an excellent unofficial chef with a huge stack of recipes in his arsenal. From his collection of shellfish recipes comes this simple and delicious scallop dish. I used fresh/frozen Pacific Ocean sea scallops. Yum. So sweet. And did you know the pink ones are female? Yep. This dish is garlicky with 2 cloves of garlic and you could add more. The parsley used was homegrown, which makes every recipe a little better.

6 large sea scallops

2 tablespoons Italian parsley, chopped

2 garlic cloves, minced
4 tablespoons butter
Kosher salt and pepper to taste

Rinse and dry the scallops.

Melt half the butter in a sauté pan and sauté the scallops over medium to medium-high heat, turning once, until tender (do not overcook). Approximately 2-3 minutes on each side. Season to taste and set aside.

Pour out the butter and wipe the pan clean. Add the remaining butter and sauté the garlic and parsley. Return the scallops to the pan and mix with the garlic and parsley. Serve immediately. You could also pour the butter mixture over the scallops as seen in the photo above. Season with salt and pepper. Lemon also goes well with scallops but I don't always use it.

Cook’s Note: The scallops can be served on a bed of sautéed julienned vegetables (e.g. zucchini, squash, cabbage, carrots).