Prepare the scallops: First, remove the small, tough side muscle from each scallop if it is still attached (it looks like a little rectangular tag). Pat the scallops incredibly dry with kitchen paper. This is the single most important step. Place them on a plate lined with a clean tea towel, and let them sit uncovered in the fridge for 10 minutes. They should feel dry to the touch, not tacky.

Season generously: Just before cooking, season the scallops all over with the sea salt and black pepper. The salt draws out surface moisture, so do this right before they hit the pan. You should see the scallops glisten slightly.

Heat the pan until it smokes: Place a large, heavy-bottomed frying pan or skillet over a high heat. Add the olive oil and swirl to coat the base. Wait until the oil is shimmering and just beginning to smoke—you will see faint wisps of smoke rising. This high heat is non-negotiable for a good sear.

Sear the scallops in batches: Gently place the scallops into the hot pan, flat-side down, making sure they are not touching each other. You will hear an immediate, vigorous sizzle. Leave them completely undisturbed for 90 seconds. Do not poke or move them. You want the bottom to turn a deep, golden brown. After 90 seconds, peek under one; it should be a rich caramel colour with a crisp edge.

Flip and add the butter: Using tongs, carefully flip each scallop. The cooked side should be beautifully bronzed. Immediately add the butter to the pan, letting it melt and foam. As the butter sizzles, add the minced garlic, sliced chillies, and red pepper flakes. Tilt the pan slightly and use a spoon to baste the scallops with the foaming garlic butter for another 60-90 seconds. The smell of toasted garlic and chilli will fill your kitchen.

Finish with lemon: Once the second side is golden and the scallops feel just firm to the touch (they should have a slight spring, not be hard), squeeze the lemon juice into the pan. The sauce will bubble up vigorously. Remove the pan from the heat immediately. Sprinkle over the lemon zest and fresh parsley, and give the pan a gentle swirl.

Rest and serve: Let the scallops sit in the pan for just 30 seconds off the heat. This allows the carryover cooking to finish gently and the sauce to settle. Transfer them to a warm serving plate and spoon every last drop of that spicy garlic butter over the top.