Preparing Seared Scallops with Lemon Cream Sauce is a straightforward process. Follow these steps for a delicious result:

1. Pat Dry the Scallops: Use paper towels to pat the scallops dry thoroughly. This step is crucial for achieving a nice sear.
2. Season the Scallops: Sprinkle salt and black pepper evenly over both sides of the scallops.
3. Heat Oil in Skillet: In a large skillet, heat the olive oil over medium-high heat until shimmering.
4. Sear the Scallops: Add the scallops to the skillet in a single layer, ensuring they are not overcrowded. Sear for about 2-3 minutes without moving them until they develop a golden crust.
5. Flip the Scallops: Carefully flip the scallops using tongs and add the butter to the skillet. Cook for an additional 2-3 minutes, basting with the melted butter.
6. Remove Scallops: Transfer the seared scallops to a plate and cover loosely with aluminum foil to keep warm.
7. Prepare the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant.
8. Add Cream and Lemon: Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine, allowing the sauce to simmer for 2-3 minutes until slightly thickened.
9. Season the Sauce: Taste and adjust seasoning with salt and pepper as needed.
10. Combine: Return the scallops to the skillet, gently spooning the sauce over them to coat.
11. Garnish: Remove from heat and sprinkle with fresh parsley for garnish.

With these steps, you’ll create a stunning dish that’s perfect for any occasion!