Place scallops on a paper towel-lined plate, then pat very dry on all sides until moisture is removed. Season with kosher salt and black pepper just before cooking.

Heat a stainless steel or cast iron skillet over high heat until very hot, about 2 minutes. Add neutral oil and swirl to coat.

Place scallops flat-side down in a single layer without crowding the pan, and do not move them. Sear for 90 seconds to 2 minutes until a deep golden-brown crust forms on the bottom.

Flip each scallop using tongs, then cook for 60–90 seconds more. Remove scallops immediately to a plate when the sides look mostly opaque, so they finish cooking from carry-over heat.

Reduce heat to medium, then add 1 tbsp unsalted butter to the same pan and let it melt. Add garlic and red pepper flakes and cook for 30 seconds until fragrant, stirring constantly.

Add fresh lemon juice and swirl the pan to pick up the brown bits from the bottom. Add the remaining 1 tbsp unsalted butter and stir to emulsify into a glossy sauce.

Stir in chopped fresh parsley and lemon zest. Spoon the garlic lemon butter sauce over the scallops on the plate.

Serve immediately over a bed of creamy risotto, mashed cauliflower, or alongside crusty bread to soak up the sauce. Keep the scallops hot so the caramelized crust stays crisp.