3 TBS unsalted butter
2-3 cloves garlic, minced
1 ½ lbs thawed bay scallops, patted dry
Juice of one lemon
1/3 cup chopped parsley
Coarse salt and ground pepper to taste
In a 12-inch skillet melt butter over medium high heat, add minced garlic and cook till fragrant (45-60 seconds).
Add scallops, tossing occasionally until opaque, 3-4 minutes.
Remove pan from heat and add lemon juice and parsley. Toss until scallops are coated with sauce. Season with coarse salt and pepper to taste.
Serve over cooked pasta or polenta.