Prep scallops:

Fully thaw if previously frozen

Pat the scallops very dry with paper towels (this is key for a good sear).

Season both sides lightly with kosher salt and freshly cracked black pepper.

Sear scallops:

Heat the neutral oil in a large skillet over medium-high heat until shimmering and very hot.

Add scallops in a single layer, leaving space between them (work in batches if needed).

Sear undisturbed for 2–3 minutes until a deep golden crust forms.

Flip and cook another 1–2 minutes, until just opaque and cooked through.

Transfer scallops to a plate and tent loosely with foil.

Make lemon butter sauce:

Reduce heat to medium-low. Add butter to the same skillet.

Once melted, stir in the garlic and cook until fragrant, about 30 seconds.

Add lemon zest and lemon juice, stirring to scrape up any browned bits from the pan.

Finish & serve:

Return scallops to the pan, spooning the lemon butter sauce over the top.

Garnish with parsley (optional).

Serve immediately with extra lemon wedges on the side.