Gently remove the small side muscle from each sea scallop, rinse under cold water, and pat dry with paper towels.

Heat a cast iron skillet over medium-high heat and add 1 tablespoon of unsalted butter. Once bubbling, season scallops with salt and pepper, then sear for 2-3 minutes on each side.

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter. Once melted, add minced garlic and sauté for about 1 minute.

Pour in the lemon juice, stir to combine with garlic and butter, season with salt and pepper, and let simmer for another 30 seconds.

Arrange scallops on a plate, drizzle with lemon butter sauce, and finish with chopped parsley.