Scallops

Pat scallops dry with a paper towel. (Excess moisture will prevent the scallops from searing.) If the small rectangular side muscles haven't been removed already, take them off of the scallop. They are edible but have a tougher texture than the scallop.

Season the scallops on all sides with salt and pepper.

To a large, nonstick skillet over medium-high heat, add 1 tablespoon of canola oil. Add more oil if needed to coat the bottom of the pan. Once the oil is hot and shimmering, add scallops in an even layer without overcrowding the pan. Cook 2-4 minutes, undisturbed. When deeply golden brown, flip and repeat on the other side. Scallops are done when they are opaque; a slightly translucent area in the center is okay.

Carefully transfer the scallops to a plate and tent to keep warm.

To the same skillet over low heat, add the butter, garlic, and parsley. Stir the ingredients in the pan for about 1-2 minutes, scraping up any brown bits until the sauce comes together and the butter is melted.

Remove the skillet from heat. Add the cooked scallops back into the pan. Spoon or pour the sauce over the scallops and serve immediately.