If your scallops are frozen, thaw them in cold water. Remove the side muscle (if attached). Pat the scallops very dry with paper towels. Dry scallops sear much better.

Heat the olive oil in a large skillet over medium‑high heat until it’s hot and sizzling.

Add the scallops in a single layer without overcrowding the pan (if needed cook in batches). Season them with salt and pepper.

Fry for 2‑3 minutes on one side until a golden crust forms underneath. Then flip and fry for another ~2 minutes until the scallops are cooked through and opaque. Take them out of the skillet and place them on a plate.

Next, in the same pan, melt 2 tablespoons of butter. Stir in the garlic and sauté until it becomes fragrant, about 1 minute.

Pour in the white wine (or broth) and bring to a simmer for ~2 minutes or until the liquid reduces by about half. Stir in the remaining butter and the lemon juice.

Remove the skillet from the heat. Add the scallops back into the pan to warm them through slightly and to coat them in the sauce. Sprinkle with chopped parsley.

Serve immediately — over rice, pasta, garlic bread, or steamed/roasted vegetables like zucchini noodles, broccoli or cauliflower.