Dry between towels:
1 pound bay or sea scallops, side “hinge” removed
Dip them in:
Bread Crumb or Cracker Coating
Let them dry on a rack about 15 minutes.
Melt in a large heavy skillet over medium-high heat:
4 tablespoons (1/2 stick) butter
When the butter is hot, add the scallops and cook, turning bay scallops frequently and sea scallops just once, until evenly browned on both sides, about 3 minutes for bay scallops, 5 minutes for sea scallops.
Just before the scallops are done, sprinkle with:
Fresh lemon juice
Finely chopped parsley
Salt and black pepper to taste