I served these over a bed of garlic sauteed spinach and with a side of sauteed squash.
Makes 2 servings
3/4 - 1 pound sea scallops
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, peeled and split in half
Lemon wedges for serving
In a skillet over medium-low heat, warm the olive oil with the garlic pieces, stirring occasionally until the garlic is golden brown on all sides. Meanwhile, pat the scallops dry with paper towels. Remove and discard the garlic from the hot oil in the pan, leaving the garlic flavored oil in the pan. Raise the heat in the skillet to medium-high. Sprinkle the scallops on both sides with salt and pepper to taste. When the oil is shimmering, but not smoking, gently place the scallops in the hot pan. Allow to cook for 3-4 minutes untouched until they are golden brown and do not stick to the skillet. Flip scallops over and cook for another 2-3 minutes until browned.
Squeeze fresh lemon juice over top.