- 1½ lb sea scallops, muscles removed (see tip)1 tsp sea salt, divided
- ½ tsp ground black pepper, divided
- 5 tbsp organic unsalted butter, softened, divided
- 1 tbsp avocado oil
- 2 tbsp finely chopped fresh parsley
- ¼ tsp grated lime zest + 2 tsp fresh lime juice
- 1 clove garlic, minced
Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper.
Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat.
Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.
Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.
Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, parsley, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.
Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.