Pat the scallops very dry with paper towels. Remove the small tough side muscle if it is still attached, then season both sides with salt and freshly ground black pepper.

Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high to high heat. When the pan is hot, add the scallops in a single layer and sear for approximately 2 minutes per side, until deeply golden and nearly cooked through.

Transfer the seared scallops to a plate. Reduce the heat to medium, add the remaining 2 tablespoons of butter, and sauté the minced garlic for 30 to 60 seconds, just until fragrant without browning it.

Pour in the dry white wine and scrape up the browned bits from the bottom of the skillet. Simmer for about 1 to 2 minutes, until the wine has reduced slightly.

Add the heavy cream and bring it to a gentle simmer. Cook for approximately 2 to 3 minutes, stirring occasionally, then stir in the freshly grated Parmesan until melted and smooth.

Return the scallops and any juices from the plate to the skillet. Simmer gently for 1 to 2 minutes, just until the scallops are cooked through and coated with sauce.

Stir in the chopped parsley and scatter more parsley over the top for garnish. Serve the scallops immediately with your preferred pasta, rice, mashed potatoes, or crusty bread.