Tender Moist Seared Scallops Garlic Butter and Lemon 

Hi everyone,
About for the scallops, better use sea scallops big size and the meat really nice. Cook the scallops make sure your pan it's really hot about 350-400F but be careful when you put remember your pan very hot. Turn off for seconds your fire after you place your scallops, then turn on your fire cook I minute and the other side 40 seconds then set aside quickly
prepare other pan for the sauce.
Butter minced garlic, lemon juice, salt and pepper,
Chinese cooking spirit or whiskey. This is my massive secret to cook in the name of seafoods, why because of the smells that I don't like.
But this way I like .
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Amazing scallops this way to cook simple but looks fantastic and elegant for dining like hotels, restaurants