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Mix butter, minced garlic, parsley and lemon zest in small bowl until well blended. Set aside. Pat scallops dry with clean paper towels. Sprinkle evenly with salt and pepper, then sprinkle with flour, tossing to coat scallops lightly on all sides.
Heat oil in large skillet on medium-high heat. Place scallops in skillet in a single, even layer. Sear 2 to 3 minutes or until well browned on the bottom. Once scallops easily release from pan, flip and sear 1 to 2 minutes on the other side.
Remove skillet from heat. Add compound butter, turning scallops to coat as butter melts. Serve immediately drizzle with remaining butter from pan.