Add 1 tsp butter to medium saucepan over medium heat. Add minced garlic and shallots and sauté 1 minute. Then add chicken broth, lemon juice, thyme and 1/2 Tsp of the salt. Continue to cook for 4-5 minutes until broth has reduced by half. Whisk in 2 Tbsp butter.
(For a smoother sauce, Sieve the sauce through a strainer and return to pan to keep warm over low heat while you sear the scallops.)
Salt and pepper both sides of the scallops.
Add 2 Tsp olive oil to frying pan over medium high heat. Add the scallops and cook 2 minutes. Then turn and cook 2 minutes more.
To serve, add 2 Tbsp sauce to each serving platter. Swish with the back of the spoon. Then add 4 scallops and sprinkle with parsley.