Prepare the Scallops: Ensure the small, tough side-muscle has been removed from each scallop. Pat them completely dry with kitchen paper and season both sides lightly with salt and pepper.

Sear the Scallops: Place a large, heavy-bottomed frying pan over a medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter is melted and foaming, carefully place the scallops in the pan in a single layer, ensuring not to overcrowd it. Cook for 90 seconds to 2 minutes on each side, until a deep golden-brown crust forms. Do not move them while they are searing. Once cooked, transfer the scallops to a clean plate and set aside.

Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Add the finely chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Deglaze the Pan: Pour the white wine into the pan. Use a wooden spoon to scrape up any browned bits (this is called fond) from the bottom of the pan – this is where so much flavour is hiding! Let the wine bubble and reduce by about half, which should take 1-2 minutes.

Build the Cream Sauce: Pour in the stock and the double cream. Bring to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly and can coat the back of a spoon.

Finish and Season: Remove the pan from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley. Taste the sauce and season with salt and pepper as needed. What works best for me is tasting at this stage, as the saltiness of the stock can vary.

Combine and Serve: Gently return the seared scallops and any juices from the plate back into the pan with the sauce. Toss carefully to coat the scallops, allowing them to warm through for about 30 seconds. Serve immediately.