Pan-Seared Scallops in Brown Butter Sauce

8 large fresh sea scallops (about 1 pound)
½ teaspoon salt
¼ teaspoon freshly ground pepper
5 tablespoons unsalted butter (divided)
1 tablespoon extra-virgin olive oil
2 tablespoons flat-leaf parsley
Juice of ¼ lemon (about 1 tablespoon)

Using paper towels, dry scallops until all surface moisture is removed. Sprinkle both sides with salt and pepper.

In a large heavy skillet over medium heat, melt 1 tablespoon butter with the olive oil. Turn the heat to high and let the oil get hot. Carefully add scallops to the hot pan, spacing them ¼-inch apart.

Cook scallops without disturbing them for 2 - 3 minutes, until a brown crust appears. Turn and cook another 2 minutes. Remove scallops to a warmed plate.

Reduce heat to medium and add remaining 4 tablespoons of butter. It will foam, then turn a nutty brown color. Add parsley and lemon juice, stir and pour over the scallops.

Makes 2 servings.