Rinse scallops and pat dry. Rinse parsley, shake dry and coarsely chop. Peel garlic.
Heat olive oil in a nonstick skillet and saute scallops on all sides for 3 minutes.
Add butter and lemon juice to the skillet and mix. Squeeze garlic through a press into the skillet, mix and season with salt and pepper. Simmer scallops for another 1-2 minutes in lemon mixture. Add parsley to the skillet, mix and serve immediately on plates garnished with lemon.