Pat the large scallops dry with paper towels and season both sides with salt and pepper. Let them rest at room temperature for 5 minutes while preheating the pan.

Heat a heavy-bottomed pan over high heat and add a drizzle of olive oil. Heat until shimmering, about 90 seconds.

Carefully place the scallops in the hot pan and sear for 1 to 2 minutes, undisturbed, until golden brown.

Gently flip the scallops using tongs, add butter to the pan, and baste for about 30 seconds.

Remove scallops from the pan, let them rest for 1 minute, and serve with fresh lemon juice and chopped parsley.