Seared Scallops with Brown Butter Sauce


2 Tablespoons olive oil    
1 1/4 pounds scallops    
3 tablespoons unsalted butter    
4-5 large garlic cloves, minced    
1/4 cup dry white wine or broth    
2 tablespoons lemon juice    
1/4 cup chopped parsley    
Salt and fresh ground black pepper to taste


Heat olive oil in a large pan over medium-high heat until hot and sizzling.  Add the scallops in a single layer.     Season with salt and pepper to taste and fry for 2-3 minutes on each side  (until lightly browned and cooked through. Remove from pan and transfer to a  plate.     Melt 2 tablespoons of butter in the same pan, add in the garlic and cook  until fragrant.     Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine  reduces by about half. Stir in the remaining tablespoon of butter and lemon  juice.     Remove pan from the heat; add the scallops back into the pan to warm  through slightly and garnish with parsley.