Rinse scallops lightly and pat them very dry using paper towels. Removing moisture is important. Dry scallops help create a golden crust during cooking and improve overall texture.

Sprinkle salt and black pepper on both sides. Keep seasoning simple. This helps highlight the natural sweet flavor of scallops without overpowering their delicate taste.

Place a pan on high heat. Add olive oil and let it heat well. The pan must be very hot before adding scallops to get a perfect sear.

Place scallops in the pan carefully. Do not overcrowd. Cook for about 2 minutes without moving them. This creates a golden crust on the surface.

Turn the scallops using tongs. Add butter and crushed garlic. Let the butter melt and foam. Spoon the butter over scallops for rich flavor.

Drizzle lemon juice over the scallops. This adds freshness and balances the buttery taste. Cook for another 1–2 minutes until scallops are just done.

Take scallops out of the pan quickly. Do not overcook. They should feel slightly soft in the center. Overcooking makes them rubbery and less enjoyable.

Sprinkle fresh parsley on top. Serve immediately while hot. Enjoy the golden crust, soft center and rich buttery flavor in every bite.