Start by patting the scallops dry with paper towels. Moisture on the surface of the scallops can prevent them from achieving a good sear, so ensure they are as dry as possible.
Season both sides of the scallops generously with salt and pepper. This will enhance their flavor.
Place a large skillet or frying pan over medium-high heat. Add a small amount of olive oil to the pan and let it heat up until it starts to shimmer. You want the pan to be hot before adding the scallops.
Carefully place the scallops in the hot pan, making sure they are not overcrowded. Allow them to cook without moving them for about 2-3 minutes until a golden crust forms on the bottom. Be patient; this is crucial for a good sear.
Once the scallops have developed a golden crust on one side, use a pair of tongs to flip them over. Cook for an additional 2-3 minutes on the other side until they are opaque and cooked through. Be careful not to overcook them, as they can become rubbery.
While the scallops are cooking, prepare the lemon butter sauce. Melt a few tablespoons of butter in a small saucepan over medium heat. Add minced garlic if desired and cook until fragrant, about 1 minute.
Once the scallops are cooked, transfer them to a serving plate. Pour the lemon butter sauce over the scallops, making sure to coat them evenly.
Garnish the scallops with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot, with additional lemon wedges on the side if desired. Enjoy your delicious pan-seared scallops with lemon butter sauce!