Start by patting the scallops dry with paper towels. Season both sides with salt and set aside for a few minutes.
In a small bowl, combine the room temperature butter, sweet paprika, and the zest of half the lemon. Mix until well incorporated.
Place a skillet over medium-high heat and add the olive oil. Heat until it shimmers but is not smoking.
Carefully place the scallops in the skillet and sear for about 2-3 minutes on one side until they develop a golden crust.
Add the garlic cloves to the skillet. Flip the scallops using tongs and cook for another 1-2 minutes.
Add the garlic butter mixture to the skillet. Squeeze the juice of half the lemon over the scallops.
Remove the skillet from heat and sprinkle the scallops with chopped parsley. Serve immediately.
