• 1.5 lb City Fish Market sea scallops, patted dry
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 lemon, juiced
• Pinch red pepper flakes
• 1 tbsp fresh parsley or scallions, chopped

1. Prep the scallops: Pat scallops completely dry with paper towels. Season both sides with salt and pepper.
2. Sear the first side: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, leaving space between each. Sear undisturbed for 2 minutes until golden.
3. Sear the second side: Flip scallops and sear the other side 1-2 minutes until golden and just opaque in the center. Remove scallops to a plate and tent with foil.
4. Bloom the garlic: Lower heat to medium. Add 1 tbsp butter and garlic to the same skillet, cooking until fragrant, about 30 seconds.
5. Build the honey garlic sauce: Stir in honey, soy sauce, lemon juice, and red pepper flakes. Simmer 1-2 minutes until slightly thickened and glossy.
6. Finish the sauce: Remove skillet from heat and whisk in remaining butter until glossy. Return scallops to the pan and spoon sauce over the top to coat.
7. Plate and serve: Plate the scallops, drizzle with any extra sauce, and garnish with parsley or scallions. Serve immediately.