Ingredients:

- 300g fresh scallops
- 2 tablespoons olive oil (30ml)
- Salt and pepper to taste
- 2 tablespoons unsalted butter (30g)
- 2 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley (30ml)
- Lemon wedges for serving

Instructions:

1. Pat the scallops dry with a paper towel. Season both sides with salt and pepper.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Once the skillet is hot, add the scallops in a single layer. Cook for about 2-3 minutes on each side, or until they are seared golden brown and cooked through. Be careful not to overcook them to maintain their tender texture. Remove the scallops from the skillet and set them aside.

4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and slightly golden.

5. Reduce the heat to low, then add the lemon juice and lemon zest to the skillet. Stir to combine.

6. Return the scallops to the skillet, coating them with the lemon butter sauce. Cook for an additional minute to heat the scallops through.

7. Sprinkle the chopped fresh parsley over the scallops and gently toss to incorporate.

8. Remove from heat and serve the seared scallops with the lemon butter sauce in individual plates or bowls.

9. Garnish with lemon wedges for an extra burst of citrus flavour.