Pat scallops dry with paper towels then season with salt and pepper. Set aside.
Heat oil in pan until hot, but not smoking.
Add scallops and cook 1 1/2 minutes per side. Do not move them in the pan until it’s time to flip them otherwise it will mess up sear.Once scallops are cooked, remove from pan and turn off heat.
In the same pan with the heat turned off, add garlic, parsley and lemon juice. Scrape up any left over bits from cooking the scallops, turn on heat and bring to a simmer for a few seconds. Remove from heat.
Arrange scallops on a plate and spoon a little pan sauce over each one.
Chef's note: Serve with fresh bread or a side of pasta.