@Erinmfs
Oh I do have a favorite that my granddaughter always requests when she is home from college.
Scallops Provencal

This works best with big sea scallops and we use over thin pasta or not....

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter...unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally . Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums and brown lightly on 1 side without moving them..turn and brown lightly on other side...3-4 minutes total. Melt rest of the butter in with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops. Add the wine...cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning. Serve hot with lemon or over pasta.

Shallots and the fresh parsley and wine are a must. I guess you could replace the wine with lemon juice but I wouldn't...think it might be too lemony. I always have Kosher salt....you notice this recipe uses unsalted butter which I don't always have. I have halved this recipe for just myself and kept the same amount of seasonings when I am having it over pasta but leftovers are pretty good.

I find it very filling. Enjoy if you use this but please don't stint on the ingredients. I use garlic in a tube at times for other things but not for this recipe.

Enjoy....off the grid for a while so, if you have any questions....I will be back later in the day.
I feel like the cooking channel.

FL Mary