Succulent Sea Scallops

A recipe could not get any easier or more succulent. Feel free to use the small or large scallops. Personally, I love, love, love the larger ones. They cook up nearly as fast as the smaller version but they are so much more meaty. It's totally your call.

Scallops contain so many nutrients that are important for your brain, heart and nervous system. Packed with vitamin B12 and zinc, as well as over 300 mg of omega-3 fatty acids, which are essential for the body. This is a satiating and delicious dinner item.

Directions:

1. Melt 1 or 2 tablespoon butter in a large skillet over medium high heat.
2. Be sure and remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Season scallops with salt and pepper to taste.
4. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2 minutes per side, or until golden brown. Don't overcook!
5. Keep warm until serving.
6. Before eating, sprinkle scallops with fresh chopped parsley and a squeeze of lemon. Additional melted butter is totally delightful.

Note: Whenever possible I use all organic ingredients.