Instructions
Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
Add olive oil and 1 tablespoon of butter to a large sauté pan or cast-iron skillet over medium heat. Heat until the oil is hot and nearly smoking.
Add the scallops and cook for 1 1/2-2 minutes per side, until a golden crust forms on both sides. Do not overcrowd the pan; cook in batches if necessary. Remove the scallops from the pan and set aside.
Add the remaining 2 tablespoons of butter to the pan over low heat. Add the minced garlic and cook for about 2 minutes until fragrant.
Add the lemon juice and return the scallops to the pan. Heat for 1-2 minutes, turning the scallops a few times to coat them in the lemon butter.
Sprinkle with chopped parsley, salt, and pepper to taste. Serve immediately.
