Pan-Seared Scallops with Herb-Infused Butter and Citrus Zest

Pat the scallops dry with paper towels to remove excess moisture. Drying them thoroughly is key to getting a perfect sear.
Season the Scallops:

Season both sides of the scallops generously with salt and pepper.
Sear the Scallops:

Heat the olive oil in a large skillet over medium-high heat until shimmering.
Carefully add the scallops to the skillet, making sure they don’t touch each other. This allows for even searing.
Cook for 2-3 minutes on one side without moving them, until a golden crust forms.
Flip the scallops and cook for an additional 2-3 minutes on the other side.
Infuse the Garlic:

In the final minute of cooking, add the minced garlic to the skillet. Stir gently to infuse the garlic flavor into the scallops without burning it.
Make the Herb-Infused Butter:

Once the scallops are cooked, remove them from the skillet and set them aside.
Lower the heat to medium-low. Add the unsalted butter, lemon zest, orange zest, and chopped parsley to the skillet.
Stir constantly as the butter melts and combines with the citrus zest and herbs.
Drizzle and Serve:

Drizzle the herb-infused butter over the cooked scallops.
Garnish with extra fresh parsley and citrus zest, if desired.
Serve immediately while warm.
Serving and Storage Tips: