Pat the scallops very dry with paper towels on both sides. If they have the small side-muscle attached, remove it and discard. Place scallops on a plate and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature while you heat the pan (5–10 minutes).

Heat pan

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering and just beginning to smoke (about 2–3 minutes).

Sear scallops

Add the scallops to the pan in a single layer, leaving space between them (work in two batches if needed). Do not move them. Sear until a deep golden-brown crust forms, about 1.5–2 minutes. Flip scallops and cook the second side until just cooked through and slightly springy, about 1–1.5 minutes more. Total cooking time will be ~3–4 minutes. Transfer scallops to a warm plate and tent loosely with foil.

Butter-herb sauce

Make sauce

With the same skillet over medium heat (wipe out if there are burnt bits but keep any flavorful fond), add 3 tablespoons unsalted butter. Once melted and foaming, add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Finish sauce

Stir in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let the butter simmer for 20–30 seconds to meld flavors. Taste and adjust seasoning as needed.

Coat scallops

Return the seared scallops to the pan for 15–30 seconds, spooning the butter-herb sauce over them to coat and warm through. Remove from heat.

Finishing & optional

Serve

Arrange scallops on a warmed serving plate. Spoon any remaining butter-herb sauce over the scallops. Garnish with microgreens or extra chopped parsley and serve with lemon wedges on the side for squeezing.

Notes

Serve immediately. For best results use dry-packed scallops (not pre-brined). If scallops are thick, briefly finish in a 350°F (175°C) oven for 2–3 minutes after searing to avoid over-browning while cooking through.