Heat the butter in a skillet over medium-high heat. Add garlic, lemon juice, Worcestershire, salt and pepper. Bring to a boil and reduce to a simmer. Simmer for 2 minutes, stirring constantly.
Turn heat to medium-high and add the scallops to the pan (do this in 2 batches, if needed). Sear for 2 minutes per side, making sure not to overcook.
Remove from heat and serve with rice or pasta. Pour the sauce from the pan over the tops of the scallops.
Notes
The most important note about this recipe (and any scallop recipe): DO NOT OVERCOOK THEM. Scallops cook very quickly, so 2 minutes per side is all they will need. Overcooked scallops are rubbery and not nearly as enjoyable. Be sure to set a timer as they cook!
If using frozen scallops, allow them to thaw completely in the fridge before making the recipe. If you don't have time for this step, place frozen scallops in a plastic bag and let sit in a bowl of cold water until thawed.