1 package PanaPesca Scallops
5 tbsp unsalted butter
1/4 tsp salt
1 tbsp olive oil
1/4 tsp pepper
2 tbsp chopped parsley
1 tbsp lemon juice
Dry scallops with paper towel and sprinkle both sides with salt and pepper.
In a heavy skillet, melt 3 tbsp. butter and olive oil on medium heat.
Turn heat to high. Add scallops. Cook 3 minutes on one side, then turn for 2 minutes until brown, then divide on serving plates.
Reduce heat, melt remaining butter, add parsley, and pour over scallops.