Melt half of your butter in a heavy-bottomed skillet over medium-high heat.

Working in 2 batches add the scallops and sear until nicely golden on both sides, around 3-4 minutes in total.

Add the remaining butter to cook your second batch.

Set your scallops aside on a plate.

Add the garlic and cook while scraping the bottom just until fragrant.

Stir in the olive oil and fresh lemon juice then simmer for just a couple of minutes to create a luscious garlic sauce.

Return the scallops to the skillet and nestle into sauce then sprinkle with freshly chopped parsley.

Season with sea salt and pepper to your taste.

To assemble your bowls, divide the cooked quinoa or brown rice equally among your bowls.

Top with cherry tomatoes and tender scallops.

Drizzle each with the delicious garlic sauce from the scallop's skillet.