Scallops - Two Ways

Seared Scallops!! Want to see eyes light up - tell 'em you are making scallops - pretty much beloved by everyone ('cept the poor few who have shellfish allergies).
(serves 2)

6 sea scallops, white muscle removed*
Kosher* salt and freshly* ground pepper
1/2 T. EVOO
1/2 T. Kerrygold* butter
1 clove garlic, crushed
1 T. fresh lemon juice
1/2 cup water
1 T. chopped flat-leaf parsley

Rinse scallops and pat dry with paper towels. Season one side with S&P. Place a skillet (preferably cast iron*) over med.-high heat until it is very hot. Add oil and butter, and heat until butter starts to foam. Add garlic and cook until fragrant, about 30 sec. Add scallops, seasoned-side down. Do not touch for 2 min.; bottoms should have a nice brown sear. Turn and cook on the other side for 1 min or up to 1&1/2 min. if they are extra large. Drizzle lemon juice over the top and immediately remove to a platter. Add water to bottom of pan, scraping up any browned bits from the bottom. Cook briefly until the liquid is the consistency of syrup, and pour over scallops. Sprinkle with parsley. Serve by themselves, with rice or pasta, or as part of a salad.

"Sometimes you just have to take a deep breath, turn around and walk away."

Have FUN in the SUN today!!!

Love,

MM