Pat the scallops exceptionally dry with paper towels. Remove the small side muscle if it remains attached, then season both sides with kosher salt and freshly ground black pepper.

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high to high heat until hot. Arrange the scallops in a single layer with space between them.

Sear the scallops without moving them for about 2-3 minutes, until the first side is deeply golden. Turn them and cook for another 1-2 minutes, until the centers are just opaque and the scallops feel slightly firm.

Transfer the cooked scallops to a plate. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

Add the minced garlic and cook for 30-60 seconds, stirring often, just until fragrant. Do not let the garlic brown heavily.

Stir in the lemon juice. If using dry white wine or seafood stock, add it before the lemon juice and simmer for 1-2 minutes so it reduces slightly.

Return the scallops briefly to the pan and spoon the garlic butter sauce over them. Sprinkle with chopped parsley and serve immediately with lemon wedges.