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Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.
Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Season the scallops on both sides with the salt and pepper.
Add the oil to the very hot skillet. Place the scallops in a single layer, leaving about ½ inch between each scallop. Cook for 3 minutes without touching.
Starting with the first scallop that was placed in the skillet, flip each scallop. Cook for 1 to 3 minutes more, until the scallops feel just slightly springy when pressed. (An instant read thermometer inserted in the center should read 125°F to 130°F). Transfer to a clean plate.
Reduce the skillet temperature to low heat. Add the butter and garlic and swirl until the butter is melted and lightly golden. Remove from the heat. Add the lemon juice and parsley and stir to combine.
Serve the scallops immediately with a drizzle of the butter mixture.