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Pat dry scallops really well; if previously frozen let them sit over paper towels to absorb all the moisture; season with salt and pepper on both sides;
Melt ½ tbs butter and cook half of the scallops over medium high heat for 1-2 minutes per side; clean pan in between and repeat the same for the rest; set them aside;
Wipe pan clean and melt 3 tablespoons of butter and sauté garlic until translucent; add lemon juice, cook for a couple of minutes and add 1 more tablespoon of butter to emulsify the sauce;
Bring scallops back to the pan along with all the juices and cook for one minute, just enough to warm scallops up; adjust salt and pepper;
Finish with parsley and chili flakes; serve with garlic rubbed crostini and enjoy!