Quick and delicious Lemon Butter Scallops cooked in just 20 minutes, perfect for a weeknight dinner or an elegant appetizer.

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Pat the scallops dry with paper towels and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside.
Reduce heat to medium and add 1 tablespoon of butter to the skillet.
Add garlic and cook for 30 seconds until fragrant.
Pour in chicken broth or white wine and lemon juice, and bring to a simmer for 2-3 minutes.
Stir in the remaining 2 tablespoons of butter and lemon zest.
Return scallops to the skillet and cook for 1-2 minutes more to heat through.
Garnish with chopped parsley and serve immediately.