1. 1. Prepare the Scallops: Pat scallops extremely dry with paper towels. Remove side muscle if present. Season both sides with salt and pepper.

2. 2. Heat the Pan: Place a large, heavy-bottomed skillet over medium-high heat. Add 2 tbsp butter and 2 tbsp olive oil. Heat until butter is melted and sizzling, and oil shimmers.

3. 3. Sear the Scallops: Carefully place scallops in pan in a single layer without overcrowding (work in batches if needed). Cook undisturbed for 2-3 minutes per side, until deep golden-brown crust forms.

4. 4. Flip and Finish: Gently flip scallops with tongs and cook another 1-2 minutes on second side. Scallops should be opaque throughout with tender center. Remove scallops from pan and set aside.

5. 5. Make the Lemon Garlic Sauce: Reduce heat to medium. Add remaining 2 tbsp butter to pan. Once melted, add minced garlic and sauté 30-60 seconds until fragrant.

6. 6. Deglaze and Simmer: Pour in broth and lemon juice. Scrape up browned bits from pan. Bring to a gentle simmer and cook 1-2 minutes until slightly reduced.

7. 7. Serve: Return scallops to pan or spoon sauce over scallops on serving plates. Garnish with fresh parsley. Serve immediately.