This dish comes together in a flash and tastes delicious. I served over brown rice to suck up all the garlic butter goodness.
4 Tbsp. unsalted butter
2 garlic cloves, sliced
1 lb sea scallops
salt & pepper
2 tsp. sherry vinegar or red wine vinegar
2 tbsp minced chives
Melt butter in a large cast iron skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a glass measuring cup or bowl.
Pat scallops dry; season with salt. Heat skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a plates.
Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with chives.