1. Place lemon zest (from 1 lemon) and garlic cloves (2) into the bowl. Chop Speed 10 / 10 seconds. Scrape down sides. Repeat if necessary.
2. Add butter (80g) to the bowl. Program 6 minutes / 100C / Speed 2.
3. Add lemon juice (from 1 lemon), parsley (2 Tbsp), salt and pepper to the bowl. Combine Speed 5 / 5 seconds.
4. Season scallops (800g) with salt and pepper.
5. Heat a large frying pan over high heat. Pour some of the butter mixture into the pan. Cook the scallops for 1-2 minutes each side, then set aside. Poke the scallop with a fork. If the scallop is still mushy, continue to cook. Scallops are done when the scallop has slightly hardened and the fork should bounce back slightly. They will go from translucent to opaque.
6. Add more butter mixture to the pan as necessary. Keep the scallops warm whilst cooking the remaining batches of scallops. You may wish to use an insulated server for this. Be sure not to overcrowd the pan.
7. Serve with some of the butter sauce drizzled over the top. You can use it from the pan juices.

*Salt and pepper are considered staples and are not counted in the 5 ingredients.

Want to add something extra?

• Add a splash of white wine to the pan in Step 5.