Rinse scallops and pat dry with paper towels. Season with salt and pepper. Set aside.
In a warm skillet, melt two tbsp. Alfresco Butter and then add minced garlic. Stir until fragrant then add lemon juice and salt and pepper to taste. Keep warm.
In a cast iron skillet, melt one tbsp. Alfresco Butter on medium-high heat. Once slightly smoking, add scallops to skillet and cook for 1.5 minutes. Flip once then pour garlic butter sauce from other pan onto the scallops. Cook for another 1.5 minutes. Scallops should be slightly browned on the edges and translucent in the center. Make sure not to overcook!