Remove the small side muscle from each sea scallop, rinse them gently under cold water, and pat them dry thoroughly using paper towels.

Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of unsalted butter, allowing it to melt until it bubbles gently.

Season your prepared scallops with kosher salt and freshly ground black pepper to taste. Add the scallops in a single layer without overcrowding the pan, cooking for 2-3 minutes on each side until they develop a golden crust.

In the same skillet, reduce the heat to medium and add the remaining 3 tablespoons of unsalted butter. Once melted, quickly add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the freshly squeezed lemon juice and adjust seasoning with salt and pepper as needed.

Return the scallops to the skillet, allowing them to soak up some of the sauce for 1-2 minutes.

Plate the scallops and pour the lemon butter sauce over them. Garnish with freshly chopped parsley.