Step 1: Prepare the Scallops : Pat the scallops dry with paper towels — moisture prevents browning, so ensure they’re completely dry. Remove the small side muscle (a tiny strip on the edge of each scallop) if still attached — it’s tough and should be discarded. Season both sides of the scallops lightly with salt and pepper.

Step 2: Heat the Pan : Place a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter melts and starts to sizzle (but not brown), you’re ready to sear.

Step 3: Sear the Scallops : Carefully place the scallops in the pan in a single layer, making sure they don’t touch each other. Do not move them — let them sear undisturbed for 1.5 to 2 minutes per side, depending on size. When ready to flip, they should have a deep golden crust. Flip and cook the other side for another 1.5–2 minutes, until opaque and slightly firm to the touch. Transfer scallops to a warm plate and cover lightly to keep warm.

Step 4: Make the Garlic Lemon Butter Sauce : In the same skillet, reduce the heat to medium. Add 2 tablespoons butter and minced garlic. Sauté the garlic for 30 seconds, just until fragrant (do not brown it). Stir in lemon juice, zest, and a sprinkle of red pepper flakes if desired. Let the sauce bubble gently for 30–45 seconds until slightly thickened.

Step 5: Combine and Serve : Return the scallops to the pan briefly, spooning the garlic lemon butter over them to coat. Sprinkle with fresh parsley. Serve immediately — warm, glossy, and fragrant!