Step 1

Pat the scallops dry: Use paper towels to remove any moisture from the scallops. This step ensures a perfect sear.

Step 2

Remove the side muscle: If the scallops have a small, tough muscle attached to the side, gently peel it off.

Step 3

Season: Sprinkle the scallops on both sides with salt and black pepper.

Step 4

Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Let it heat until shimmering but not smoking.

Step 5

Sear the scallops: Arrange scallops in the skillet in a single layer without crowding. Cook for 2-3 minutes without moving until a golden crust forms.

Step 6

Flip and finish: Flip the scallops and cook for an additional 1-2 minutes until opaque and slightly firm. Remove from the skillet and set aside.

Step 7

Melt the butter: Reduce the heat to medium and add the butter to the same skillet. Allow it to melt and become fragrant.

Step 8

Add garlic: Stir in the minced garlic and cook for 30 seconds until aromatic.

Step 9

Incorporate lemon: Add the lemon juice and zest, scraping up any browned bits from the bottom of the skillet for extra flavor.

Step 10

Return the scallops: Add the scallops back to the skillet and spoon the sauce over them to coat. Cook for 1 minute to warm through.

Step 11

Garnish and serve: Sprinkle with parsley and red pepper flakes if desired. Serve immediately with your choice of sides.