Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side, until a golden crust forms and the scallops are opaque in the center. Remove the scallops from the skillet and set aside.
Prepare the lemon butter sauce:
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, add the minced garlic and cook for about 1 minute, until fragrant.
Add the lemon juice and lemon zest, stirring to combine. Let the sauce simmer for another minute.
Combine scallops and sauce:
Return the scallops to the skillet and spoon the sauce over them. Cook for another minute or so to heat the scallops through and coat them in the sauce.
Serve:
Remove the skillet from the heat and sprinkle the scallops with fresh parsley.
Serve immediately, garnished with lemon slices if desired.
These pan-seared lemon butter scallops are perfect as a main dish or served over a bed of pasta or alongside steamed vegetables. Enjoy!
