Place scallops in cold water if frozen to thaw. Rinse and pat dry with paper towels.

Heat canola oil in a large pan over medium-high heat until hot. Add the scallops in a single layer allowing space between each scallop.

Season with seasoned salt, salt and pepper to taste and lightly brown for 3 minutes on each side. Remove from pan and set aside.

Melt 2 tablespoons of butter in the same pan, reserving any browned bits left over from the scallops. Add in the garlic and sauté on low-med heat for approximately 1 minute.

Pour in wine and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.

Remove pan from the heat; stir in lemon juice and re-introduce the scallops back into the pan, stir and mix well with the sauce.

Garnish with parsley and serve over rice, pasta, garlic bread or your choice of steamed vegetables.