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Pan-Seared Scallops with Lemon Butter
Ingredients
  • 12 to 16 dry sea scallops (about ¾ lb; see note)
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons butter, divided
  • 1 tablespoon lemon juice
  • ¼ teaspoon each salt and freshly ground black pepper
  • Lemon wedges, for serving (optional)
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