Pat the scallops dry with paper towels to remove excess moisture. Season both sides with kosher salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot and shimmering.
Add the scallops to the skillet in a single layer, making sure not to overcrowd. Cook without moving for 2-3 minutes until the bottoms are golden brown.
Flip the scallops and cook for an additional 1-2 minutes until opaque and cooked through. Remove scallops from the skillet and set aside on a warm plate.
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the lemon juice and capers, cooking for 1-2 minutes to combine and slightly reduce the sauce.
Return the scallops to the skillet and spoon the sauce over them to warm through for 1 minute.
Remove from heat and sprinkle with chopped fresh parsley before serving.