Start by patting the sea scallops dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
Carefully place the seasoned scallops in the skillet, ensuring not to overcrowd the pan. Sear for about 2-3 minutes without moving.
Gently flip the scallops. Add the butter and minced garlic to the skillet, basting the scallops with the melted butter.
Squeeze the juice of half a lemon over the scallops while they cook for another 1-2 minutes. They should be opaque and firm.
Remove from heat, plate the scallops, drizzle with remaining butter, and garnish with chopped parsley and lemon slices.
