Seared Scallops with Lemon Butter Sauce

Ingredients:

Sea Scallops

16 large Sea scallops (thawed in the fridge if frozen; ~1 lb)
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil

Garlic herb butter:
2 tbsp Salted butter (softened)
1 tbsp Lemon juice
2 cloves Garlic (minced)
1/2 tbsp Fresh thyme (leaves)
1/2 tbsp Fresh parsley (chopped)

1. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not be fully incorporated, which is fine.) Set aside.
2. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
3. Heat olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
4. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
5. Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.