A half hour before cooking, remove the scallops from the refrigerator and put them on a plate lined with paper towels, covering the top with another paper towel. To get a nice crust, it's essential that the scallops be completely dry before being sautéed.

Heat a large nonstick skillet over medium heat for 2 to 3 minutes, until hot. Raise heat to medium high, add the oil and butter and cook until butter has melted, foam begins to subside and the fat is very hot.

Pat the scallops dry once more, season one side with kosher salt and pepper and put them in the pan, seasoned side down in a single layer without crowding – it is very important not to overcrowd or else the scallops will just steam.

As scallops are cooking, season top side with salt and pepper and let sear without moving them (very important) until nicely crusted, and golden brown, about 2 minutes or longer.

Using tongs, gently lift one scallop and take a peek to see if it’s done. If not nicely crusted and golden, continue to cook for another minute.

Turn the scallops with tongs or a spoon, not a fork, and sear until the second side is browned and the scallops are almost firm to the touch, another 2 minutes or so depending on the size of the scallops. Do not overcook; you are aiming for a nicely seared outside and a moist interior.

Transfer the scallops to a plate, squeeze lemon juice into the pan, add parsley, swirl to combine and then pour the sauce over the scallops. Or if you want to avoid any extra fat, just squeeze lemon directly onto the plated scallops and garnish with parsley.