• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Thaw (frozen) 12 oz jumbo sea scallops in cold water. If necessary, remove the side muscle from the scallops. Pat dry with paper towels.
• Peel and mince 2-3 cloves garlic with a Chef’s knife. If using fresh parsley, chop it and set aside until later.
• Using a lemon juicer, squeeze 2 tablespoons lemon juice from a large lemon. Place juice in a prep bowl for use later.

Cook the Jumbo Sea Scallops

• Heat a large skillet over medium-high heat with 2 tablespoons bacon grease or olive oil. I had cooked bacon just before this, so I had a nice amount of bacon fat on the counter and thought it would give the scallops a wonderful flavor. Which it did.
• When the skillet is nice and hot, add the jumbo scallops, making sure not to crowd them. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground melange pepper. Allow the scallops to sear for about 2 minutes until nicely golden, then turn and cook the other side for another 2 minutes. The scallops should be opaque in color when cooked through. Transfer the scallops to a plate or tray and keep warm.

Prepare the Lemon Garlic Sauce

• Next, heat 1 tablespoon butter and 1 tablespoon extra-virgin olive oil in the same skillet over medium heat. Add the minced garlic, stirring until it is golden brown about 1-2 minutes. Be sure to scrape up any of the fond left in the skillet from the scallops.
• Stir in 1/4 cup dry white wine to the sauce and simmer for 2-3 minutes until it has reduced by half. Finish the sauce by adding in the freshly squeezed lemon juice, and the remaining tablespoon of butter. Stir together until combined to make a silky sauce.
• Add the seared scallops to the pan and spoon sauce over them. Allow to simmer for 1-2 minutes until heated through. Season with 1 tablespoon dried parsleyor chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground melange pepper.
• Serve immediately. Serves 2-3.