1-Getting Started with Preparation: First, pat the scallops dry thoroughly with paper towels and remove the small side muscle if necessary. This step helps them sear properly without extra moisture. Season them with salt and pepper to bring out their natural flavors right from the start.

2-Cooking the Scallops: Heat a large skillet over high heat and add 1 tablespoon of oil and ½ tablespoon of butter. Once the pan is hot, arrange the scallops in it, making sure they are spaced apart so they do not touch. Cook the scallops for about 2 minutes without moving them until a golden crust forms on the bottom, then reduce the heat to medium-high and flip them gently.

Cook for an additional 1 to 2 minutes until the other side is golden and the scallops are opaque on the sides. Check for doneness by using a touch test; the scallops should feel firm with a slight bounce, and avoid overcooking as they will continue to cook slightly while resting. Remove the scallops from the pan and set them aside for a moment.

3-Finishing with Sauce: Add butter to the pan and scrape up the browned bits for extra flavor. Stir in 3-4 cloves of garlic, the juice from half a lemon, and ¼ cup of white wine, chicken broth, or vegetable broth, then cook the sauce for 2 to 3 minutes. Finally, spoon the sauce over the scallops before serving, and garnish with fresh parsley if desired.