Begin by removing the side muscle from each scallop and patting them dry thoroughly with paper towels. Allow them to rest for 10-15 minutes at room temperature.

Just before cooking, season the scallops lightly with kosher salt and freshly ground black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high to high heat for about 3-4 minutes.

Carefully add the scallops to the hot skillet without overcrowding them. Let them sear undisturbed for 2-3 minutes.

Once golden, gently flip the scallops over and cook for an additional 1-2 minutes until just cooked through.

Remove the scallops and add minced garlic to the skillet. Sauté the garlic for about 30 seconds until fragrant.

Add the cold unsalted butter, squeeze in fresh lemon juice, and sprinkle chopped parsley. Swirl to combine.

Return the scallops to the pan and spoon the sauce over them, heating through for a minute before serving.