If any scallop has a small tough side muscle, pull it off and discard it. Pat the scallops very dry with paper towels, then place them uncovered on fresh paper towels for 5 to 10 minutes. Just before cooking, season both sides with the sea salt and black pepper.

Set a large skillet over high heat and let it warm for 2 to 3 minutes. Add the olive oil and heat until it shimmers and flows freely, just short of smoking.

Arrange the scallops in a single layer, leaving space between them. Cook in two batches if the pan is crowded. Let them sit without moving for 1.5 to 2 minutes, until a deep golden crust forms and they release easily. Flip and cook for 30 to 45 seconds, until their sides turn opaque. Quickly transfer them to a plate.

Reduce the heat to medium-low. Add the butter with a pinch of salt and pepper, then stir in the garlic and crushed red pepper flakes. Cook for about 30 seconds, stirring, until fragrant but not browned. Take the skillet off the heat and stir in the lemon juice.

Return the scallops to the skillet and gently toss them in the sauce for just 10 to 15 seconds. Spoon the pan sauce over the scallops as you plate them. If you like, add chopped parsley or chives, and serve right away with lemon wedges.