Melt 1 tbsp butter in a large skillet over medium-high heat
Rinse scallops with cold water and thoroughly pat dry
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden and brown, and translucent in the center, about 1-2 mins per side. Set aside and keep warm
To make the lemon butter sauce, melt 2 tbsp butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 min. Stir in lemon juice
Season with salt and pepper to taste
Serve scallops immediately with lemon butter sauce
INSTRUCTIONS
Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime
Finish off with roughly chopped coriander, sea salt and pepper
