Lemon Butter Scallops

Ingredients

• Butter

  Unsalted

  ⅜ tbsp or 5g

• Scallop

  Mollusks, mixed species, raw

  2 oz or 57g

• Salt

  Table

  ⅛ dash or 0.05g

• Lemon juice

  Raw

  ⅛ lemon yields or 6g

• Parsley

  Raw

  ¼ tbsp or 0.9g

Directions

1. Melt one third of the butter in a large skillet over medium-high heat.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season with salt and pepper to taste.
3. 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 while preparing the rest.
4. To make the lemon butter sauce, melt the rest of the butter in a small saucepan. Stir in lemon juice and season with salt and pepper.
5. Serve scallops immediately with lemon butter sauce, garnished with fresh chopped parsley.