The beauty of sea scallops is that they require very little to make them delicious.  Just some butter, lemon juice, salt and pepper.  As an added bonus, they take almost no time to cook.  Paired with a baked potato and a vegetable, you have an elegant meal to present your loved ones.

1 lb sea scallops

Milk

4 Tbsp unsalted butter

Flaked sea salt

Freshly ground black pepper

Juice from half a lemon

Minced parsley for garnish, optional

1. Place the sea scallops in a non-reactive (glass or plastic) bowl.  Cover them with milk and allow them to sit in the refrigerator for at least half an hour.  Do not skip this step—the milk bath prevents the metallic aftertaste scallops often have.

2. Melt the butter in a large skillet.  Meanwhile, pat the scallops dry with paper towels.  Dust the scallops with sea salt and freshly ground pepper to taste.

3.  Once butter is melted, swirl it around the skillet to coat the surface.  Add the scallops to the pan, salt and pepper side down.

4. Dust the exposed sides of scallops with more salt and pepper.  Cook for 2-3 minutes, then turn scallops over—they should have a brown crust on the cooked side.

5. Squeeze the lemon juice over the scallops.  Allow to cook for another 2-3 minutes, until cooked through and second side of the scallops has a brown crust.

6. Place scallops on a serving platter and drizzle with remaining melted butter from the plan.  Sprinkle with minced parsley, if desired.

Serves 2-4