1. 1. Prepare the Scallops: Remove the small, tough side muscle (if present) from each scallop. Pat the scallops very dry with paper towels. Season them generously with salt and black pepper on both sides.

2. 2. Heat the Pan: Place a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. You want the pan to be shimmering hot, almost smoking lightly, before adding the scallops.

3. 3. Sear the Scallops: Once the oil is hot, carefully place the scallops in a single layer in the pan, making sure not to overcrowd them. Work in batches if necessary. Cook for 1.5 to 2 minutes per side without moving them, until a beautiful golden-brown crust forms.

4. 4. Flip and Finish Searing: Flip the scallops and cook for another 1.5 to 2 minutes on the second side until they are opaque throughout and have a similar golden crust. Remove the seared scallops from the pan and set them aside on a plate.

5. 5. Build the Lemon Garlic Sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic to the same pan. Saute the garlic for about 30 seconds until fragrant, being careful not to burn it.

6. 6. Deglaze and Whisk in Butter: Pour in the fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer, then remove the pan from the heat. Stir in the unsalted butter until it has melted and the sauce is slightly emulsified.

7. 7. Combine and Serve: Return the seared scallops to the pan with the lemon garlic sauce. Toss gently to coat. Stir in the fresh chopped parsley. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.