Heat a cast-iron pan over high heat.

Pat scallops dry with paper towels. Brush with avocado oil and season with salt and pepper.

Add the scallops a few at a time to the hot pan and fry for 2-3 minutes per side until they are brown and seared on both sides.

Remove from the pan and keep warm.

Melt the butter in the pan then add the garlic. Allow to cook for 30 seconds then pour in the white wine, lemon juice, and parsley.

Bring the sauce to a simmer then cook until the sauce has reduced slightly.

Add a Tbs heavy cream and stir.

Add the scallops back into the pan and allow to heat through.

Serve with rice and a Chardonnay.