Sauteed Scallops With Parsley And Garlic

From cooking light.

Sprinkle scallops with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.

Add 8 scallops.

Saut 2 1 / 2 minutes on each side or until browned.

Set aside , and keep warm.

Repeat procedure with remaining 8 scallops.

Wipe pan clean with a paper towel.

Add butter to pan.

Reduce heat , and cook until butter melts.

Stir in parsley and garlic , and cook 15 seconds.

Return scallops to pan.

Toss to coat.

sea scallops, salt, fresh ground black pepper, olive oil, butter, fresh flat-leaf parsley, garlic cloves