Sauteed Scallops with Parsley and Garlic

First of all, I should say I haven't had much luck with scallops in the past. I rinsed and dried the scallops. I didn't overcrowd the pan this time. The problem was that the scallops put out that milky liquid that then cooks and hardens on the pan, making it harder for the next batch to brown. I had smaller scallops and seared them in three batches. I overcooked them some trying to get that nice, brown sear. My husband thought the parsley overpowered the delicate taste of the scallops. It's worth making, if you have figured out how to make scallops correctly (which I haven't).

The scallops turned out beautifully but I thought 1/4 cup fresh parsley was a bit overkill. Would definitely make again but with less parsley.

So easy and delicious! I did put less parsley then what the recipe calls for though. I think the trick on the crust is to pre-heat the pan first. The milky liquid actually turns into a nice crust, so I dont move the scallops around at all, just turn them once and they are beautiful! (and yummy)