In a small saucepan over low heat, melt butter. Let it come to a low boil and add sage leaves. Continue to let butter cook at a low boil. Scrape the bottom from time to time to make sure that nothing is sticking to the bottom and burning.

When you see that little light brown bits are starting to bubble to the top and it smells nutty like toffee, it is done. Remove the sage leaves and let them drain on paper towels. Turn the heat off and start on your scallops when you are about 10 minutes away from being ready to eat.

Pat your scallops dry with a paper towel. In a large frying pan, heat a few tablespoons of the browned butter over medium high heat. Add the scallops in a single layer. Season with salt and pepper. When browned on one side, flip to the other side. Each side should only take 2-3 minutes to cook. Make sure not to over cook them. When they feel set and no longer jiggly, they are done or if you cut one open and it is opaque in the middle, it is done.

Remove scallops from the pan, drizzle with more browned butter, a squeeze of fresh lemon juice and crumble the cooked sage leaves on top. Serve immediately. You don’t want the scallops to get cold or rubbery (this can happen quickly).