Pat the sea scallops dry with paper towels to remove any excess moisture. This will help them sear properly.

Season the scallops with kosher salt and black pepper on both sides.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Once the butter is melted and the skillet is hot, carefully add the scallops to the pan, ensuring they are spaced apart.

Sear the scallops for approximately 2-3 minutes on each side until they form a rich golden-brown crust.

Transfer the scallops to a plate and set them aside.

In the same skillet, reduce the heat to medium and add the minced garlic.

Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.

Stir in the heavy whipping cream and lemon juice, allowing the sauce to simmer for 4-5 minutes until it thickens slightly.

Stir in the remaining 1 tablespoon of butter for extra richness.

Return the scallops to the skillet, spooning the lemon wine sauce over the top. Let the scallops warm in the sauce for 1-2 minutes.

Garnish with freshly chopped parsley and serve the scallops hot, with the sauce drizzled over them.