Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden brown. Remove and set aside.
In the same skillet, add remaining olive oil and sauté garlic for 30 seconds until fragrant.
Stir in cherry tomatoes, olives, and capers. Cook for 3–4 minutes until tomatoes begin to soften.
Pour in the lemon juice to deglaze the pan, scraping up any browned bits for extra flavor.
Place scallops back in the pan, spoon sauce over them, and cook for 1–2 more minutes to heat through.
Plate scallops with sauce, sprinkle with fresh parsley, and serve with crusty bread or over couscous, quinoa, or pasta.