Pat dry the scallops with a paper towel to remove excess moisture.
Season the scallops with salt and pepper on both sides.
In a large skillet, melt the butter over medium-high heat.
Once the butter is melted and starting to sizzle, add the scallops to the skillet, making sure they are not overcrowded.
Cook the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center. Be careful not to overcook them as they can become tough.
Remove the cooked scallops from the skillet and set them aside on a plate.
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
Add the lemon juice to the skillet and scrape up any browned bits from the bottom of the pan.
Cook the lemon butter sauce for another minute to allow the flavors to meld together.
Pour the lemon butter sauce over the cooked scallops and serve immediately.