Pat the scallops dry with paper towels and season both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until it shimmers but is not smoking.

Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear for about 2-3 minutes on one side until golden brown.

Gently flip the scallops and cook for another 1-2 minutes until opaque and cooked through. Remove from skillet and set aside.

In the same skillet, reduce heat to medium and add the butter. Let melt, then add minced garlic and sauté for about 30 seconds until fragrant.

Stir in lemon juice and zest, allowing the sauce to simmer for another minute.

Return the scallops to the skillet and gently toss in the lemon butter sauce to coat.

Transfer scallops to a serving plate, drizzle with remaining lemon butter sauce, and sprinkle with fresh chopped parsley.