Remove the tough side muscle from each scallop if still attached.
Pat every scallop thoroughly dry using a paper towel to ensure a good sear.
Season both sides of the scallops generously with sea salt just before cooking.
Heat olive oil in a heavy stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place scallops in the pan carefully and cook undisturbed for two minutes until a golden crust forms.
Flip the scallops and cook for an additional minute on the second side.
Remove the scallops from the pan and set them aside on a warm plate.
Reduce heat to low and add minced garlic to the pan drippings for thirty seconds.
Whisk in the cold butter cubes and lemon juice until the sauce thickens into an emulsion.
Pour the lemon butter sauce over the scallops and garnish with fresh parsley.