Pat the sea scallops dry with paper towels and season lightly with salt.

In a pan, heat olive oil over medium-high heat for 3-4 minutes until shimmering, then add butter.

Carefully add the scallops to the hot pan, sear for 1.5 to 2 minutes until golden-brown, then flip and sear the other side.

After removing the scallops, wipe the pan clean and add remaining butter, sauté minced garlic, then add lemon juice.

Return scallops to the pan, gently warm them in the sauce for 1-2 minutes.

Plate the scallops, drizzle the sauce over, and garnish with parsley.