Prepare the Scallops: Defrost and dry scallops, season with salt and pepper.
Sear the Scallops: Cook scallops in hot oil until golden-brown, then set aside.
Prepare the Sauce: Cook garlic, white wine, heavy cream, and lemon juice until thickened, then add butter.
Serve: Drizzle lemon cream sauce over seared scallops, garnish with parsley, and serve immediately.
