Karina Sharma
Fresh scallops, butter, garlic, fresh thyme, lemon, salt, and pepper, olive oil.
Begin by patting the scallops dry with paper towels. Removing moisture ensures a crispy sear.
Add a drizzle of oil and place the scallops in the pan, making sure they’re not overcrowded.
In the same skillet, melt butter over medium heat. Allow it to cook, swirling occasionally, until it turns a rich golden brown.
Stir in fresh lemon juice, salt, and pepper to taste & Pour this luscious brown butter sauce.
Sprinkle fresh parsley over the scallops for a pop of color and serve immediately.