Pat the sea scallops dry with paper towels and season with sea salt and black pepper. Let them sit at room temperature for 10 minutes.

Heat a large skillet over medium-high heat for 2 minutes. Melt 2 tablespoons of butter until foaming but not browned.

Add the seasoned scallops to the pan and sear for 2-3 minutes until golden crust forms. Do not move them around.

Flip the scallops, add garlic, lemon zest, and red pepper flakes. Stir gently to infuse flavors.

Squeeze half a lemon juice over the scallops once they are opaque and firm. Stir to coat before removing from heat.

Plate the scallops, drizzle with garlic-infused butter, and garnish with parsley. Serve immediately.