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

Heat the olive oil in a large skillet over medium to medium-high heat until shimmering.

Place the scallops in a single layer in the skillet and cook for about 2-3 minutes until they release easily from the pan.

Flip the scallops and cook for an additional 1.5 to 2 minutes until opaque and tender.

Transfer the scallops to a plate to rest while you make the sauce.

In the same skillet, add the butter and minced garlic and sauté for about 1 minute.

Squeeze lemon juice from one wedge into the garlic butter sauce and stir to combine.

Return the scallops to the skillet, gently warming them in the sauce for about 30 seconds.

Plate the scallops and spoon remaining sauce over the top, garnish with parsley.