Remove the scallops from the skillet and set them aside.
In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and let it melt.
Add minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Stir in the lemon zest and lemon juice, scraping any browned bits from the bottom of the skillet.
Add the remaining butter to the skillet and swirl it around until it melts and forms a smooth sauce. This should take about 1-2 minutes.
Combine and Serve:
Return the scallops to the skillet, turning them to coat evenly with the lemon butter sauce.
Cook for another minute or so, just until the scallops are heated through.
Garnish with chopped parsley and lemon slices if desired.
Serve Immediately:
Transfer the scallops to a serving dish and drizzle with any remaining lemon butter sauce from the skillet.
Serve hot as an appetizer or main dish, accompanied by your favorite side dishes like rice, pasta, or a fresh green salad.
Enjoy your delicious Pan-Seared Lemon Butter Scallops!
