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 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 without moving them for 2 to 3 minutes until the bottoms are golden brown.
Flip the scallops carefully and cook for an additional 1 to 2 minutes until the other side is golden and the scallops are opaque. Remove scallops from the skillet and set aside on a warm plate.
Reduce the 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, being careful not to burn it.
Stir in the lemon juice and capers, scraping any browned bits from the bottom of the skillet. Let the sauce simmer for 1 to 2 minutes to slightly reduce.
Return the scallops to the skillet and spoon the sauce over them to warm through for about 30 seconds.
Remove from heat, sprinkle with chopped parsley, and serve immediately.