Use a paper towel to thoroughly dry the scallops, get as much water out as possible so that the scallops brown instead of steaming in their juices.
In a large skillet, add the butter and garlic and stir until bubbles start to form and the brown starts to brown slightly, without smoking.
Add the scallops and cook over high heat for about 3 minutes, or until the scallops turn golden brown on the bottom. Season lightly with salt and pepper.
Use tongs to carefully flip the scallops and cook for another 3 minutes, or until scallops are fully cooked. Squeeze some lemon juice over the scallops.
Remove from the skillet and garnish with chopped parsley. Serve hot with your favorite side dish.
Notes
You can add some steamed/boiled broccoli to the remaining lemon-butter sauce and sauté for 2-3 minutes until the broccoli is heated through and covered in delicious lemony butter sauce.Serve with pasta or rice and your favorite veggies. Don't forget a glass of crisp white wine!