Seared Scallops with Tomatoes, Olives, and Capers

Pat the scallops dry with paper towels and season both sides generously with salt and pepper. This step helps achieve a golden, crispy sear.
Sear the Scallops:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan.
Sear the scallops for about 2 minutes per side, until they develop a golden crust.
Remove the scallops from the skillet and set aside on a plate.
Make the Sauce:

In the same skillet, reduce the heat to medium and add 1 tablespoon butter along with the minced garlic.
Sauté for 1 minute until fragrant.
Add the Veggies:

Add the cherry tomatoes, olives, and capers to the skillet.
Cook for 2-3 minutes until the tomatoes begin to soften and release their juices.
Deglaze the Pan:

Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice and simmer for another minute to meld the flavors.
Finish the Dish:

Return the seared scallops to the skillet and cook for an additional minute to allow the flavors to combine.
Sprinkle with fresh parsley.
Serve:

Plate the scallops with the sauce and garnish with lemon wedges for an extra burst of freshness.
Serving and Storage Tips: