1. Pat dry the scallops with a paper towel. Season them with the salt and pepper.
2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
3. Add the seasoned scallops to the skillet and sear for about 2-3 minutes on each side until they turn golden brown. Transfer them to a plate and cover to keep warm.
4. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
5. Pour in the white wine and let it simmer for 2-3 minutes to reduce by half.
6. Lower the heat and stir in the heavy cream and fresh lemon juice. Simmer gently for another 2-3 minutes.
7. Gradually whisk in the remaining tablespoon of butter until the sauce becomes smooth and creamy.
8. Return the seared scallops to the skillet, coat them with the lemon cream sauce, and warm them for a minute.
Serve the seared scallops with the lemon cream sauce drizzled over the top.
Garnish with parsley at end. Enjoy your delicious dish!
Note: It is crucial not to overcook the scallops, as they can become tough and rubbery. Keep a close eye on them while searing, ensuring they have a slight translucency in the center when done.
