**Pan-Seared Scallops with Garlic Butter Sauce**

 **Ingredients:**

– 1 lb large sea scallops, patted dry
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons fresh lemon juice
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)

**Instructions:**

1. **Prepare the Scallops:**
– Pat the scallops dry with paper towels to remove as much moisture as possible. This will help them sear nicely.
– Season the scallops on both sides with salt and pepper.

2. **Sear the Scallops:**
– In a large skillet, heat the olive oil over medium-high heat until it’s hot and shimmering.
– Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Sear for about 2-3 minutes on each side, or until they develop a golden-brown crust. Avoid moving the scallops while they are searing.
– Once the scallops are seared on both sides, remove them from the skillet and set them aside on a plate.

3. **Make the Garlic Butter Sauce:**
– In the same skillet, reduce the heat to medium and add the butter.
– Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant.
– If using, pour in the white wine and let it simmer for about 1 minute to reduce slightly.
– Stir in the fresh lemon juice and cook for another 30 seconds.

4. **Finish the Dish:**
– Return the seared scallops to the skillet and spoon the garlic butter sauce over them.
– Cook for another minute or so to heat the scallops through.

5. **Serve:**
– Garnish with fresh chopped parsley and serve with lemon wedges on the side.
– Enjoy the scallops hot, with the garlic butter sauce drizzled over the top.

These pan-seared scallops are tender, flavorful, and perfect for a special dinner. The combination of garlic, butter, and lemon enhances the natural sweetness of the scallops, making this dish a real treat. Enjoy!