Step 1

Thoroughly pat dry the scallops with paper towels.

Step 2

Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.

Step 3

Season scallops on all sides with salt, pepper, and paprika.

Step 4

Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.

Step 5

Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.

Step 6

Cook scallops for 2 minutes, or until browned. Do not move them around.

Step 7

Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.

Step 8

Remove scallops from pan and set aside.

Step 9

Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.

Step 10

Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.

Step 11

Add wine and cook for 2 minutes.

Step 12

Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.

Step 13

Return scallops to the pan and spoon sauce over scallops.

Step 14

Garnish with parsley and lemon slices.

Step 15

Serve.