Garlic and Parsley Seared Sea Scallops

This can be an extremely elegant meal if you want it to be! Its incredibly simple and can be used as a main dish or appetizer, or even to accompany a steak! I like to pair scallops with honey glazed carrots and a romaine salad.  Glass of Chardonnay? Don't mind if I do! See what I was saying about elegant?

Peel and grate 4 cloves of fresh garlic into a large skillet, drizzle a couple tablespoons of EVOO, 1 tablespoon of butter.  Give it a quick stir over medium heat.  We want the garlic to be evenly distributed.  Finely chop some fresh parsley and sprinkle over the top of the pan.  You'll only need a couple tsps.  No need to be exact here.

I have two lbs of sea scallops.  Those are the big fellas.  You may or may not need to remove the muscle.  I didn't have to remove mine.  Bonus!

Add your scallops to the pan.  Cook on each side about ten minutes, maybe a minute longer or so depending on the size of the scallop.  A good way to tell if your scallops are done cooking, is they should give a slight bounce back when you poke them.  If they feel mushy, keep cooking.  These are phenomenal!