Sauteed Scallops with Parsley and Garlic

A simple creamy sauce, seasoned with salt, pepper, parsley and garlic, gives these seared scallops a truly delicate taste.
Sprinkle the scallops with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add 8 scallops; cook for 2 1/2 minutes on each side or until lightly browned. Set aside and keep warm. Repeat with the remaining 8 scallops. Wipe the pan clean with a paper towel.Add the butter to the pan, reduce the heat, and cook until the butter melts. Add the parsley and garlic and cook for 15 seconds. Return the scallops to the pan; stir to coat.