Step 1

Prepare the Scallops:Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.

Step 2

Sear the Scallops:Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the scallops in a single layer, making sure not to overcrowd the pan.Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Do not move the scallops while they are searing to ensure a good crust. Once cooked, remove the scallops from the skillet and set them aside.

Step 3

Make the Lemon Butter Sauce:In the same skillet, reduce the heat to medium and add 2 tablespoons of the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.Stir in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 1 minute to reduce slightly.

Step 4

Finish the Dish:Add the remaining 1 tablespoon of butter to the sauce and stir until melted and the sauce is smooth. Return the seared scallops to the skillet and spoon the lemon butter sauce over them. Cook for another 1-2 minutes, just to heat the scallops through.

Step 5

Serve:Transfer the scallops to a serving plate, drizzle with any remaining lemon butter sauce from the skillet, and garnish with chopped fresh parsley. Serve with lemon wedges on the side.