Rinse the large scallops under cold water and pat them dry. Season both sides with salt and freshly ground black pepper.

Heat a large skillet over medium-high heat for about 2 minutes. Add olive oil when heated until shimmering.

Arrange the scallops in the hot skillet, spacing them apart. Cook undisturbed for 2-3 minutes on one side until golden brown. Flip and cook for another 2-3 minutes until opaque.

Lower the heat to medium and add butter and minced garlic. Stir gently as the butter melts, about 1 minute.

Drizzle the garlic butter sauce over the scallops and sprinkle with chopped parsley. Add a squeeze of lemon juice if desired.

Remove from heat and serve immediately, garnishing with additional parsley and lemon wedges.