Use a paper towel to pat dry each scallop; try to get them as dry as you can. Evenly sprinkle the salt and pepper on each scallop.
Heat a non-stick skillet to medium high heat. Hover your hand over the pan to make sure that it's hot before putting the scallops in; if the pan is not hot enough they will steam instead of searing.
Once the pan is hot, add the olive oil. Place the scallops in the pan one at a time. You should hear a sizzle when you put them in (if not, the pan isn't hot enough). Make sure to leave at least a scallop size amount of distance between each one. Note: If you crowd the pan or put the scallops too close to eachother they will steam, not creating that crispy crust. If your pan isn't big enough to make space, try cooking the scallops in 2 batches.
Cook each scallop for 2-3 minutes per side. Use tongs to flip them over. Note: If you try to flip them and the scallop is sticking or pulling, it's not ready to be flipped. Give it another 30 seconds of cooking and try again.
Remove the cooked scallops from the pan. Reduce the heat to medium and squeeze in the lemon juice. Use a whisk to scrape off any tasty scallop bits into the lemon olive oil sauce and simmer for 1 minute. Turn off the heat and add the scallops back to the pan. Top with fresh chopped parsley (optional). Enjoy!