First things first, we need to get our scallops ready for their close-up. Grab some paper towels and gently pat those beautiful scallops completely dry. This is a super important step for getting a great sear! If they’re wet, they’ll steam instead of sear, and we want that gorgeous golden crust. Once they’re nice and dry, season them generously all over with salt and freshly ground black pepper. Don't be shy!

Now, place a large skillet over medium-high heat. Add your olive oil and let it get nice and hot. You want to see a little shimmer on the oil – that’s your cue that the pan is ready for action!

Carefully add your seasoned scallops to the hot skillet. Make sure you don’t overcrowd the pan – give them a little breathing room so they can sear properly. You might need to do this in batches, depending on the size of your skillet. Let them cook undisturbed for about 1.5 to 2 minutes per side. You’re looking for a beautiful golden-brown crust on both sides, and they should be just cooked through. Once they're done, quickly remove them from the skillet and set them aside on a plate. We’re not done with the pan just yet!

Lower the heat to medium. Add 2 tablespoons of the unsalted butter to the same skillet. Once that butter has melted and is starting to foam a bit, toss in your minced garlic. Sauté it for about 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic – we want that yummy flavor, not a bitter one!

Pour in your dry white wine or broth. Use your spoon or spatula to gently scrape up any delicious browned bits that are stuck to the bottom of the pan. This is where all that extra flavor is hiding! Let the liquid simmer and reduce slightly for about 1-2 minutes. This concentrates the flavor and cooks off any alcohol if you used wine.

Now for the magic! Stir in the fresh lemon juice and the remaining 1 tablespoon of butter. Whisk everything together gently until the butter is completely melted and incorporated into the sauce. You should end up with a beautifully smooth, slightly thickened, and wonderfully glossy sauce. This is what we call an emulsion, and it's pure liquid gold!

Gently return your seared scallops back into the skillet. Spoon that glorious lemon garlic butter sauce all over them. Let them warm through for just a moment in the sauce.

Sprinkle generously with your chopped fresh parsley. And there you have it! Serve these beauties immediately. They’re fantastic on their own, or you can serve them over pasta, rice, or with a side of crusty bread to sop up every last drop of that incredible sauce.