Preparation of Scallops: Pat the scallops dry using paper towels to ensure a good sear. Lightly season them with sea salt.

Cooking Process: Heat the olive oil and one tablespoon of butter in a large sauté pan or cast iron skillet over medium-high heat until almost smoking but not burning. Carefully place the scallops in the hot pan, ensuring they are not crowded, and sear for about 1 1/2 to 2 minutes on each side until a golden crust forms. If necessary, cook in batches to avoid overcrowding. Transfer the cooked scallops to a plate.

Sauce Preparation: Wipe the skillet clean and add the remaining two tablespoons of butter over low heat. Cook the minced garlic in the butter until fragrant, about one minute. Add the lemon juice to the skillet.

Final Cooking Stage: Return the seared scallops to the skillet, warming them gently in the garlic lemon butter for 1 to 2 minutes, turning them to coat evenly in the sauce. Season with chopped parsley, salt, and black pepper to taste. Serve immediately for the best experience.