Prepare the Scallops: Pat scallops dry with paper towels to remove excess moisture. Season lightly with salt and pepper.
Sear the Scallops: Heat 1 tbsp butter and olive oil in a skillet over medium-high heat. Add scallops and cook 2–3 minutes per side until golden and slightly crispy on the edges. Remove scallops and set aside.
Make the Garlic-Lemon Sauce: In the same skillet, add the remaining butter, minced garlic, and lemon juice. Cook for about 1 minute until fragrant.
Combine and Serve: Return the scallops to the skillet and toss in the sauce to coat. Sprinkle with fresh parsley and serve with lemon wedges.
