Sea Scallops Gremolata
- 1 pound sea scallops
- 1/2 lemon, zest grated
- 6 tablespoons butter
- 2 tablespoons fresh Italian parsley, chopped
- 1/2 lemon, juiced
- 2 small cloves of garlic, finely minced
To make the gremolata, combine lemon zest, parsley, and garlic; set aside.
Dry scallops on paper towels and lightly salt each side. Warm a large cast iron skillet over low heat and add 4 tablespoons of butter, increase heat to medium-high. When butter begins to brown, add scallops and sear on both sides, 2-3 minutes per side. Remove the scallops to warm plate, turn heat to medium. Add lemon juice and remaining 2 tablespoons butter, stirring to combine with the browned bits. Spoon over and around scallops and sprinkle gremolata over each.