Prep the scallops. If your scallops have a small, tough side muscle attached, gently pull it off and discard. Pat the scallops very, very dry with paper towels. Let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Season both sides evenly with the fine sea salt and black pepper right before cooking.

Heat the pan. Place a large skillet over high heat and let it preheat for 2–3 minutes. Add the olive oil and heat until shimmering and fluid (just shy of smoking).

Sear the scallops. Add the scallops in a single layer, making sure they are not touching. (Do this in two batches if needed.) Cook undisturbed for 1½–2 minutes, until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30–45 seconds, just until the sides turn opaque. Transfer quickly to a plate.

Finish with garlic butter. Reduce the heat to medium-low. Add the butter to the skillet, along with a pinch of salt and pepper, and let it melt. Add the garlic and crushed red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Remove the pan from heat and stir in the lemon juice.

Return the scallops briefly. Add the scallops back to the pan and gently toss for 10–15 seconds, just to coat them in the garlic butter. Do not cook longer.

6. Serve. Transfer to a serving plate, spoon the pan sauce over the scallops, and finish with a sprinkle of fresh herbs. Serve immediately with lemon wedges and enjoy!