Pat the scallops very dry with paper towels on both sides. If the small side muscle is attached, peel it off and discard (it becomes chewy if cooked).

Season both sides of the scallops lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If you want a light crust, toss or dust the scallops in 2 tablespoons of flour and shake off excess; this is optional but helps create a golden sear.

Searing scallops

Heat the pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon of the butter. Heat until oil is shimmering and butter just begins to foam but not brown, about 2 minutes.

Arrange scallops in a single layer in the hot pan, leaving space between them. Do not overcrowd; sear in two batches if needed. Let scallops sear undisturbed for 1.5–2 minutes until a deep golden crust forms on the bottom.

Flip each scallop and immediately reduce heat to medium. Add another 1 tablespoon butter to the pan. Cook the second side for 1–1.5 minutes until the scallops are just opaque in the center (internal temperature ~120–125°F / 49–52°C for medium-rare to medium). Avoid overcooking — scallops become rubbery if done too long.

Remove scallops to a warm plate and tent lightly with foil while you make the pan sauce. If you seared in batches, combine scallops back on the plate.

Pan sauce & finish

Sauté aromatics

Lower heat to medium. Add the minced shallot (1 tbs) and minced garlic (2 cloves) to the hot pan with any remaining browned bits. Sauté gently for about 30–45 seconds until translucent and fragrant — do not burn the garlic.

Deglaze the pan with 1 tablespoon dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by about half, about 45 seconds to 1 minute.

Add 2 tablespoons cold unsalted butter, swirling the pan to create an emulsified, glossy sauce. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest (if using). Taste and adjust seasoning with a pinch more salt and pepper if needed. If you like a little heat, add up to 1 teaspoon red pepper flakes.

Return the scallops and any accumulated juices to the pan and spoon the sauce over them to warm through for 20–30 seconds. This briefly coats the scallops and brings the flavors together.

Plate scallops over a bed of microgreens, or alongside crusty bread, rice, or pasta. Spoon remaining sauce over the scallops and garnish with additional chopped parsley and a lemon wedge if desired.