Clean the scallops thoroughly, separating the meat and roe from the shells.

Squeeze the lemon. Finely chop the garlic and parsley.

Heat a skillet with a small amount of oil. Sear the scallops and place them back in their shells.

In the same skillet, add a little extra virgin olive oil and sauté the garlic until golden. Add the parsley and lemon juice, then remove from heat.

Drizzle the scallops with the garlic, parsley, and oil mixture. Serve immediately.

Enjoy!