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Pat the scallops dry with paper towels to remove excess moisture. This step is essential for achieving a golden, crispy sear.
Season both sides of the scallops with salt and pepper.
Sear the Scallops:
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, carefully place the scallops in the pan, ensuring they don’t touch.
Sear for 2-3 minutes on one side without moving them until a golden crust forms. Flip the scallops and cook for an additional 2 minutes on the other side. Remove from the pan and set aside.
Make the Garlic Butter Sauce:
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Coat the Scallops:
Return the scallops to the skillet, spooning the garlic butter over them to coat. Cook for an additional 30 seconds to infuse the scallops with the buttery garlic flavor.
Serve:
Plate the scallops immediately, garnished with fresh parsley. Serve with lemon wedges for a zesty finish and enjoy them while hot.
Serving and Storage Tips:
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