1 1/2 Pounds Scallops, side muscle removed
1/2 Tablespoon Olive Oil
3 Tablespoons Unsalted Butter, divided
1 Tablespoon Minced Garlic
1/2 Cup Dry White Wine
1 each Lemon , zested and juiced
To Taste Kosher Salt
To Taste Ground Black Pepper
2 Tablespoons Chopped Fresh Parsley (Optional)
1/2 Pound Angel Hair Pasta (Optional), cooked
Season scallops with salt and pepper. Heat a large skillet over medium high heat. Once hot, add the olive oil and tilt the pan to coat.
Add the scallops to the skillet in a single layer; work in batches if needed. Add 1 tablespoon of butter to the pan and swirl to distribute. Cook scallops until golden brown and slightly translucent in the center, about 1-2 minutes per side depending on the size of your scallops. Set scallops aside and keep warm.
Lower the heat to medium and add the minced garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Add the wine and bring to a simmer. Simmer until the wine mixture is reduced by about half. Turn the heat to low and add the lemon zest and juice. Add the remaining butter, and swirl the pan (or stir) until the butter has melted and is emulsified into the sauce. Taste the sauce and season with salt and pepper, if needed. Return the scallops to the sauce to heat through. Add chopped parsley, if using.
Serve with sauce over pasta, if desired.