First, get the scallops out, put them on a paper towel, put one on top and press gently to dry them off. Add salt and pepper to them and leave them in the paper towel so they absorb any water coming out of the scallops.

Heat a pan over medium-high, and put a little bit of oil.

When you can see a little bit of smoke coming from the oil, it’s time to put those scallops in the pan. Cook for about 90 seconds on each side. If they are big cook for 2 minutes on each side.

Reserve scallops

You can re-use the same pan to cook the sauce but with the jus created from the scallops it will turn your sauce brownish ( does not affect the taste but is visually less pleasing). I prefer to use another pan. Melt the butter in the pan over medium heat.

Once melted, add the garlic and cook for another 30 seconds or so

Squeeze some of the lemon juice in the pan, and add the parsley.

Cut the heat and put the scallops in. Turn them in the sauce, it will reheat your scallops at the same time.