Ingredients

• 1 lb large sea scallops
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp dried parsley
• 1 tbsp olive oil
• 1 tbsp butter
• Lemon wedges, for serving
• Chopped fresh parsley (optional garnish)

Instructions

1. Prepare the scallops
   • Pat the scallops completely dry with paper towels.
   • Remove the small side muscle if it's still attached.
   • Season both sides with:
     • Salt
     • Black pepper
     • Garlic powder
     • Paprika
     • Onion powder
     • Dried parsley
2. Sear the scallops
   • Heat a large skillet over medium-high heat.
   • Add the olive oil and butter.
   • Once the butter is melted and the pan is hot, place the scallops in the skillet, leaving space between each one.
   • Sear for about 5 minutes per side, or until a deep golden crust forms.
3. Finish thicker scallops
   • If using extra-large or particularly thick scallops, transfer the skillet (if oven-safe) or the scallops to a baking dish.
   • Bake at 375°F for 6 minutes, or until the scallops are just opaque in the center. Avoid overcooking.
4. Serve
   • Squeeze fresh lemon juice over the scallops.
   • Garnish with chopped parsley if desired.
   • Serve with garlic butter pasta, rice pilaf, mashed potatoes, or roasted vegetables.

Tip: The key to beautifully seared scallops is making sure they are very dry before seasoning and placing them in a hot skillet. This helps create a rich golden crust while keeping the inside tender and juicy.