Start by thoroughly cleaning the scallops under running water, making sure to remove any grain of sand. Open them and separate the flat part of the shell, keeping the concave part for the final presentation.

Dry the scallops and lightly coat them with flour, removing the excess. This step will help create a golden crust during cooking.

Heat a drizzle of olive oil in a pan and add the crushed garlic to flavor the oil. Once the garlic is golden, remove it to prevent it from burning.

Place the scallops in the pan and sauté them until they are golden on both sides, being careful not to overcook them to maintain their soft and juicy texture.

When the scallops are almost ready, sprinkle them with brandy and briefly flambé to intensify the flavor with a smoky and caramelized note.

Plate the scallops in their concave shells, drizzle them with the remaining cooking liquid in the pan and a touch of fresh lemon juice to balance the flavors.

Garnish each scallop with freshly chopped parsley and a sprinkle of black pepper at the time of serving.