Remove the bay scallops from the package and pat completely dry with paper towels, pressing away any moisture.

In a small bowl, combine the sea salt and black pepper and sprinkle evenly over both sides of the scallops.

Heat a large skillet over medium-high heat for about 2 minutes until very hot.

Add 1.5 tablespoons of butter to the skillet and let it foam for 15 seconds, then arrange the scallops in a single layer without crowding.

Cook the scallops undisturbed for 1.5 to 2 minutes on the first side until a golden crust forms, then flip and cook for another 1.5 minutes.

Transfer the scallops to a clean plate and set aside to rest.

Reduce heat to medium and add the remaining 1.5 tablespoons butter; once melted, add the minced garlic and cook for 30 seconds, stirring constantly.

Pour in the white wine and scrape up any browned bits, letting it bubble for 30 seconds, then stir in the lemon juice.

Return scallops to the skillet and toss in the sauce for 20 seconds, then season to taste and garnish with chopped parsley before serving.