Begin by removing the small side muscle from each sea scallop, rinse under cold water, and pat dry thoroughly with paper towels.

Generously sprinkle kosher salt and black pepper on both sides of the scallops. Allow them to sit for about 5 minutes.

Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of unsalted butter. Sear the scallops for 2-3 minutes until golden brown.

In the same skillet, add 2 more tablespoons of butter, let it melt, add minced garlic and sauté for about 1 minute. Pour in lemon juice and season to taste.

Plate the scallops, drizzle lemon butter sauce generously over them, and finish with chopped fresh parsley.