Pan-Seared Scallops Recipe

Ingredients: Scallops, breadcrumbs, parsley, butter, garlic, lemon juice or orange juice
Pan-Seared Scallops Preparation:
Remove the mollusk (white part) and the coral (orange part) from the scallop shell, being careful not to break them, then carefully remove all their black parts. Once cleaned, rinse the scallops under cold running water to remove any traces of sand. Let them dry.
Place the breadcrumbs and parsley (or thyme) in a shallow dish, mix well, and coat the mollusks (dry) on each side to ensure even coating.
In a small pan (preferably nonstick), add the butter and the garlic clove (removed its core) and brown until golden. Now add the scallops and cook for 2-3 minutes per side without moving them, to ensure an even crust. (It’s important not to overcook them, as this will dry them out, make them tough, and make them rubbery.) Drizzle and season with lemon (or orange) juice.
Arrange the cooked scallops in their shells (previously washed, dried, and kept in a warm oven), drizzling them with the cooking juices. If desired, sprinkle with chopped fresh parsley or freshly ground pepper and serve immediately.