Rinse scallops in cool water, then pat dry and place in bowl. Add garlic, parsley, sea salt, black pepper and olive oil. Mix well to ensure each piece is completely coated. Put bowl in refrigerator for 30 minutes.
Heat a large skillet or sauté over high heat to very hot. Lower heat, then place scallops in pan for 1½ minutes per side.
Take off heat and place directly on plate. Serve at once with sautéed spinach, wilted leeks with shiitake mushrooms, fresh corn or microgreens salad, over pasta or rice, or utilise in any number of presentations.