Pat the scallops completely dry using paper towels until the surface feels tacky.

Remove the tough side muscle from each scallop if still attached.

Season both sides of the scallops evenly with sea salt and black pepper.

Place a large stainless steel skillet over medium-high heat.

Add 1 tablespoon of butter to the hot pan.

Place scallops in the pan without overcrowding and cook for 2 minutes undisturbed to develop a golden-brown crust.

Flip the scallops carefully and cook for an additional 90 seconds until opaque.

Reduce heat to low, add remaining butter and minced garlic, stirring until fragrant.

Pour the lemon juice over the scallops and tilt the pan to coat.

Remove from heat immediately and serve garnished with fresh parsley.