1. Begin by patting the scallops dry with a paper towel. This step is crucial for achieving that beautiful golden sear.
2. Season the scallops with salt and pepper on both sides.
3. In a large skillet, heat the olive oil over medium-high heat. Add the scallops in a single layer, being careful not to overcrowd the pan.
4. Cook the scallops for about 2-3 minutes per side, or until they develop a golden crust. Remove them from the skillet and set aside.
5. In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic, cooking until fragrant, about 1 minute.
6. Stir in the lemon juice and zest, allowing the flavors to meld for another minute.
7. Return the scallops to the skillet, tossing them gently in the lemon-garlic butter sauce. Cook for an additional 1-2 minutes to ensure they are heated through.
8. Garnish with fresh parsley before serving.

A tip from my kitchen: always keep an eye on the garlic as it can burn quickly. Trust your senses, much like my abuela taught me.