Prep the scallops. Place the scallops on a paper towel-lined plate. Pat the tops and bottoms very dry. Remove the small side muscle if attached—it peels off easily. Season both sides with salt and pepper.

Heat the pan. Set a large stainless steel or cast-iron skillet over medium-high heat. Add the oil and let it heat until shimmering. A hot pan is key to a deep, even sear.

Sear without crowding. Place scallops in the pan, flat side down, leaving space between them. Press lightly with a spatula for good contact. Don’t move them for 2 to 3 minutes until a golden crust forms.

Flip and finish. Turn each scallop and cook 1 to 2 more minutes. They’re done when opaque in the center with a slight spring to the touch. Transfer to a warm plate and tent loosely with foil.

Make the garlic butter. Lower heat to medium. Add butter to the same pan. When melted and foamy, stir in garlic and cook 30 seconds until fragrant. Add lemon juice and any resting juices from the scallops. Scrape up browned bits for extra flavor.

Coat and garnish. Return scallops to the pan for 15–20 seconds, spooning sauce over them. Turn off heat. Sprinkle with parsley and, if you like, a pinch of red pepper flakes.

Serve immediately. Plate with your chosen keto side. Spoon extra garlic butter over everything and serve with lemon wedges.