Kerang Mentega Bawang Putih dengan Saus Lemon

Langkah-langkah

1. Rinse the scallops under cold water and pat them dry with paper towels. If any side muscle is still attached, remove it. Season both sides of the scallops with salt and black pepper.
2. Heat a skillet over medium-high heat and add 1 tablespoon of melted butter. Pan-sear the scallops until both sides are nicely charred, though the inside may not be fully cooked. Remove the scallops from the skillet and set aside. In the same skillet, add the remaining melted butter and sauté the garlic until it turns light brown.
3. Add the white wine, mirin (if using), and lemon juice to the skillet. Return the scallops to the skillet, and add salt to taste along with the parsley. Once the sauce reaches a light simmer, turn off the heat and serve immediately.