Instructions

1. Pat the diver scallops dry with a paper towel and season both sides generously with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the scallops to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes on one side until a golden crust forms.
4. Carefully flip the scallops and cook for an additional 2-3 minutes, until they are golden brown and just opaque in the center. Remove the scallops from the skillet and transfer them to a plate.
5. In the same skillet, reduce the heat to medium and add the unsalted butter. Allow it to melt and bubble slightly.
6. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
7. Remove the skillet from heat and stir in the freshly squeezed lemon juice and chopped parsley, creating a vibrant garlic butter sauce.
8. Return the scallops to the skillet, gently tossing them in the garlic butter sauce to coat evenly.
9. Serve the scallops immediately, garnished with additional parsley and lemon wedges for an extra burst of flavor.