Start by thawing your frozen bay scallops. Once they are fully thawed, rinse them under cold water. Pat them dry gently with paper towels to remove excess moisture.
In a small bowl, melt the unsalted butter in the microwave or on the stovetop, being careful not to let it brown.
In a sauté pan over medium heat, add the melted butter. Once it's hot, toss in the minced garlic and sauté for about 30 seconds until fragrant.
Add the scallops to the pan in a single layer. Sauté for about 2-3 minutes, or until they turn golden brown on one side.
Gently flip the scallops using your spatula. Add the lemon juice, salt, and pepper. Cook for another 1-2 minutes until they are opaque and firm to the touch.
Remove the scallops from the heat and sprinkle with chopped parsley. Serve immediately.
