Pat the scallops dry with paper towels to ensure a good sear. 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 the butter is melted and the oil is shimmering.
Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2 to 3 minutes without moving them until the bottoms are golden brown.
Flip the scallops and cook for an additional 1 to 2 minutes until the second side is golden and the scallops are opaque throughout. 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 about 30 seconds until fragrant.
Stir in the lemon juice and capers, scraping up any browned bits from the bottom of the pan. Cook the sauce for 1 to 2 minutes until slightly reduced.
Return the scallops to the skillet and spoon the sauce over them to warm through for 1 minute.
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.