Prepare

Pat the scallops dry thoroughly with paper towel to ensure a golden sear.

In a shallow bowl, mix together the plain flour, sea salt, and black pepper.

Lightly coat the scallops in the flour mixture, shaking off any excess.

Cook

Heat a pan over medium to high heat. Add olive oil and swirl to coat the base.

Place the scallops into the pan, spaced apart. Cook for 3-4 minutes until golden.

Flip the scallops and add garlic butter and garlic into the pan.

Baste the scallops with the melted butter and garlic as they finish cooking (another 3 minutes).

Sprinkle in chopped parsley and toss gently for 30 seconds to coat.

Serve

Transfer scallops to a serving plate. Garnish with fresh lemon wedges and an extra sprinkle of parsley if desired. Serve immediately.