Instructions:
- Rinse scallops lightly if needed, then place them between several layers of paper towels. Press firmly to remove all surface moisture. Season generously with salt and pepper just before cooking.
- Place the skillet over medium-high heat. Add the high-heat oil until shimmering—it should just begin to smoke slightly.
- Gently place the seasoned scallops into the hot pan, ensuring there is space between each one (work in batches if necessary to avoid crowding). Do not touch them for 2–3 minutes until a deep golden crust forms.
- Flip the scallops. Immediately reduce the heat to medium-low.
- Add half of the butter to the pan. As it melts, add the minced garlic and cook gently for about 30 seconds until fragrant—do not let it burn!
- Add the remaining butter cubes one at a time, tilting the pan and using a spoon to continuously baste the scallops with the foaming butter sauce for 1–2 minutes, until they are opaque and firm to the touch.
- Pour in the white wine (or stock). Let it bubble rapidly for 30 seconds, scraping up any brown bits (fond) from the bottom of the pan.
- Remove the pan from the heat. Stir in the fresh lemon juice. Arrange the scallops on plates and spoon the remaining garlic butter sauce immediately over the top. Garnish with fresh parsley.