Pat the scallops dry on both sides using paper towels.

Heat olive oil in a large pan or heavy skillet over medium-high heat. When the oil is hot, arrange the scallops in a single layer. Season with salt and pepper to taste.

Cook the scallops for 2-3 minutes on each side until they develop a golden crust.

Remove the scallops from the pan once cooked and keep them warm.

In the same pan, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.

Stir in lemon juice and white wine (or broth), and let it simmer for 2 minutes.

Add the remaining butter and chopped parsley, seasoning with salt and pepper.

Return the scallops to the pan and spoon the sauce over them. Garnish generously with parsley and lemon wedges, and serve with your favorite sides.