Step 1

Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the scallops in a single layer, being careful not to overcrowd the pan.

Step 3

Sear the scallops for about 2-3 minutes on each side or until they're golden brown and opaque. Avoid moving them around while cooking to achieve a good sear. Remove and set aside on a plate.

Step 4

Lower the heat to medium, then add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Step 5

Pour in the white wine or chicken broth. Simmer for about 2 minutes, scraping up any browned bits from the pan, until the liquid reduces slightly.

Step 6

Stir in the lemon juice and the remaining tablespoon of butter. Let the sauce simmer for another minute until the flavors are well combined.

Step 7

Return the scallops to the skillet and gently toss to coat in the sauce. Sprinkle with fresh parsley. Serve immediately with a drizzle of extra lemon juice, if desired. Enjoy!