Start by preparing the scallops. Remove the tough side muscle from each scallop if it is still attached, then pat the scallops very dry with paper towels. Let them sit at room temperature for about 10 minutes. Just before cooking, season both sides of the scallops generously with kosher salt and fresh cracked black pepper.

Next, heat a large stainless steel or cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil to the pan, and let it heat until it shimmers and a drop of water dances on the surface. Once the pan is ready, place the scallops in the skillet, starting at 12 o'clock and placing them clockwise. Be sure to leave at least 1 inch of space between each scallop. Do not move the scallops once they are in the pan. Allow them to cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip the scallops in the same order they were placed, and cook for another 2-3 minutes, or until the second side is golden and cooked through. Once done, transfer the scallops to a warm plate and set them aside.

To make the garlic butter sauce, reduce the heat to medium and add 5 tablespoons of unsalted butter to the pan. Once the butter has melted, stir in the minced garlic and cook for about 30 seconds until fragrant. If you’d like, add 1-2 tablespoons of white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan.

Return the scallops to the pan and spoon the garlic butter over each one for about 30 seconds to coat them in the sauce. Sprinkle the scallops with chopped fresh parsley for garnish.

To serve, divide the scallops among plates, placing 4-5 on each plate. Drizzle extra garlic butter sauce over each serving and garnish with lemon wedges and microgreens or baby arugula, if desired. Serve immediately and enjoy!