Method:

Prepare the Scallops: Pat the scallops dry with paper towels. This is crucial for achieving a perfect sear. Season them lightly with salt and pepper.

Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer. Don't overcrowd them to avoid steaming. Sear for 2-3 minutes on each side until golden brown and opaque. Remove from the pan and set aside.

Make the Sauce: Lower the heat to medium. Add butter to the same pan. Once melted, toss in the minced garlic and sauté for about a minute until fragrant.

Deglaze and Add Lemon: Pour in the white wine or chicken broth and simmer for 2 minutes, scraping up any browned bits left in the pan. Stir in the lemon juice and remaining butter, letting it simmer for another minute.

Combine and Serve: Return the scallops to the skillet, gently tossing them to coat in the sauce. Garnish with fresh parsley and serve immediately.

Variations and Tips:

For a richer sauce, you can add a splash of cream or use capers for a briny pop of flavor.

Wine substitute: If you prefer not to use wine, chicken broth or vegetable broth works wonderfully.

For dietary needs: Use dairy-free butter and serve with a gluten-free side for a completely dairy-free and gluten-free meal.