Heat a large, non-stick frying pan over high heat.
Pat scallops dry with paper towels. Drizzle with olive oil and season with salt and pepper.
Add the scallops to the hot pan (do this in batches to avoid overcrowding the pan) and allow to panfry for 2-3 minutes per side until they are golden brown and seared on both sides.
Remove from the pan and set aside.
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 for 3-5 minutes until the sauce has reduced slightly.
Add the scallops back into the pan and allow to heat through.