Tender sea scallops, pan-seared to a golden crust and tossed in a quick garlic-chili butter with lemon and parsley. A fast, elegant seafood dinner that delivers big flavor with minimal ingredients.
Season scallops on both sides with salt and black pepper. Pat very dry for best sear.
Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter; when hot and shimmering, add scallops in a single layer without crowding.
Sear until deep golden on the first side, about 2–3 minutes. Flip and cook 1–2 minutes more until just firm and opaque. Transfer scallops to a plate and tent loosely with foil.
Reduce heat to medium. Add remaining 1 tbsp butter to the skillet, then stir in garlic and sliced chili (or red pepper flakes). Sauté 30 seconds until fragrant.
Stir in lemon juice and any juices from the scallop plate, swirling to emulsify into a glossy garlic-chili butter.
Return scallops to the pan, spoon sauce over to coat, and warm 20–30 seconds. Remove from heat.
Sprinkle with chopped parsley (and lemon zest if using). Serve immediately, spooning extra sauce over the top.