Thoroughly pat the scallops dry with paper towels. Season both sides with salt and pepper.

Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Ensure the pan is very hot.

Place scallops in a single layer in the hot skillet, ensuring not to overcrowd the pan. Cook for 1.5 to 2 minutes per side, until a golden-brown crust forms and the scallops are opaque throughout.

Remove scallops from the pan and set aside. Reduce heat to medium, then add butter and minced garlic to the same skillet. Sauté for 30 seconds until fragrant.

Stir in the fresh lemon juice and cook for another minute, scraping up any browned bits from the bottom of the pan. Return scallops to the pan, toss gently to coat with the sauce, and garnish with fresh parsley. Serve immediately.