If the scallops are frozen, thaw them in the fridge overnight or place in a ziplock bag, then soak in a bowl of cool water for about 30 minutes. Once thawed, rinse under cold water and peel off the small muscle on the side. Pat dry completely (this part is very important in order to get that great sear!). Season both sides with salt and pepper.

Heat oil in a heavy skillet over medium-high heat until it’s very hot. Gently place the scallops into the pan so that they aren’t touching each other. Do not touch or flip them until they are golden brown on one side, about 2 – 3 minutes. Flip and sear the other side for about 2 more minutes, until golden brown on the sides and translucent in the center. Set aside an keep warm.

To make the sauce, melt 2 Tbsp. of butter in the skillet (I wiped mine down with a paper towel first). Add garlic and stir frequently for about 1 minute until fragrant. Mix in the lemon juice and season with salt and pepper, to taste. Drizzle over scallops and serve immediately. Cheers!