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. Once the oil is hot, add the scallops in a single layer. Sear them for about 2-3 minutes per side until they are golden brown and cooked through. Remove the scallops from the skillet and set them aside.
3. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic, cooking until fragrant, about 1 minute.
4. Add the lemon juice and zest, stirring well to combine with the butter and garlic. Let the sauce simmer for another minute to thicken slightly.
5. Return the scallops to the skillet, spooning the lemon butter sauce over them. Allow them to heat through for an additional minute.
6. Sprinkle with fresh parsley before serving. If you like a bit of heat, add a pinch of red pepper flakes.

Cooking is all about timing and trusting your instincts, just as my grandmother taught me. Watch the scallops closely to avoid overcooking; they should be opaque and firm to the touch.