Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.
Heat up a shallow pan with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.
In the same pan, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the pan, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.
Serve with crusty bread as a delicious starter, or simply add Scallops to your steak for a delicious twist on Surf & Turf!