Rinse scallops and pat dry with paper towels. Season with the salt and pepper.
Heat 2 tablespoons of butter in skillet over medium heat, until butter is foamy.
Mix flour and parmesan together in a medium bowl.
Dip the flat side of a scallop into the flour mixture. Turn over and flour the other flat side. Do this for all the scallops. This will help develop a flavorful crust on the scallop.
Place scallops, flat side down into the hot skillet. Cook for 2-3 minutes per side.
Remove from skillet and garnish with chopped parsley and additional parmesan cheese.
Use a large pan so there is room for the scallops without overcrowding.
Look for plump, evenly sized scallops wherever possible to keep the cook time even. You will want to purchase sea scallops for this recipe. You may notice them labeled "wet" and "dry" at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.
You can spoon some of the butter from the pan over the cooked scallops if you like.
Store leftover cooked scallops in an air-tight container kept in the refrigerator for up to two days. Scallops are best served right away as they spoil rather quickly.