Pan-Seared Lemon and Garlic Scallops

Ingredients

• 12 medium sea scallops
• 1 teaspoon salt, or more to taste
• 5 tablespoons clarified butter (ghee), warm
• 2 tablespoons lemon juice
• 2 cloves garlic, minced

Steps

1. Place scallops in a large bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
2. Combine 5 tablespoons warm butter, lemon juice, and garlic in a medium bowl; whisk until combined. Let sit at room temperature for 30 minutes.
3. Meanwhile, remove scallops from the refrigerator and let come to room temperature, 20 to 30 minutes.
4. Melt remaining 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic-butter mixture and add to hot butter in the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook for 2 minutes more. Remove scallops from the heat and let them continue to cook while they rest off the heat, about 5 more minutes. Plate and serve.