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Pat dry the scallops with paper towels on both sides.
In a large pan or heavy skillet heat olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer. Season with salt and pepper to taste.
Cook for 2-3 minutes on each side until a golden crust forms.
Once the scallops are cooked, remove them from the pan and keep warm.
In the same pan, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in lemon juice, white wine (or broth), and simmer for 2 minutes.
Add the remaining butter, chopped parsley, and season with salt and pepper.
Return the cooked scallops to the pan and spoon the sauce over the top. Generously garnish with parsley, lemon wedges, and serve with your favorite sides.