Melt 1 tablespoon butter in a large skillet over medium high heat.

Dry scallops on paper towels. Season with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice and wine; season with salt and pepper, to taste. Toss in scallions.

Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Note: Made this 5/31/16. Delicious. Served with Fresh Carrot Pasta Pappardelle. Because of the close timing of cooking fresh pasta, next time pre-prep as much as possible. Like the lemon butter sauce.