Hayl's Kitchen

Thaw scallops in cold water or day-long in refrigerator, and pat dry with paper towels. Heat olive oil in skillet over medium-high heat and add scallops when sizzling. Season with salt and pepper and fry for about 2 minutes or until a golden-brown crust forms, flip over, and fry other side for another 2 minutes until crisp and cooked through. Set aside. Melt butter in the same skillet and scrape together browned left over from scallops. Stir in garlic and cook for a minute until fragrant. Add broth, bring to a simmer, then add the lemon juice, and remove skillet from the heat. Bring yogurt to room temperature, dilute with almond milk, and pour into butter-garlic sauce. Add scallops warm through, and garnish with parsley.