Pat scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using, lightly dust each scallop with a thin coating of the 1 tablespoon flour, shaking off excess — this helps achieve a golden crust but is optional.

Heat pan

Place a large stainless-steel or cast-iron skillet over medium-high heat and let it get very hot for 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear scallops

Arrange scallops in a single layer in the hot pan, leaving space between each (work in two batches if needed). Do not move them. Sear until a deep golden-brown crust forms on the bottom, about 1.5–2 minutes. Flip each scallop and sear the other side for 1–1.5 minutes until opaque through the center but still tender. Total cook time per scallop: about 3–3.5 minutes. Transfer scallops to a warm plate and tent loosely with foil.

Make pan sauce

Reduce heat to medium. Add 2 tablespoons unsalted butter to the same pan. As it melts, scrape up any brown bits (fond) with a wooden spoon. Add 1 clove minced garlic and cook briefly, about 20–30 seconds, until fragrant but not browned. Stir in 1 tablespoon fresh lemon juice and remove from heat. Taste and adjust seasoning if needed.

Finish and garnish

Return scallops to the pan for a few seconds to warm and coat in the sauce, spooning butter over them. Sprinkle 1 tablespoon finely chopped fresh parsley over scallops. Arrange scallops on serving plates, garnish with microgreens or lemon wedges, and serve immediately.