Pat the scallops completely dry with paper towels. Season with salt, pepper, and paprika.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the scallops for 2–3 minutes per side until deeply golden. Remove from the skillet.
Reduce the heat to medium. Melt 2 tablespoons butter, then sauté the garlic for about 30 seconds until fragrant.
Pour in the chicken broth (or white wine) and simmer for 2 minutes, scraping up any browned bits from the pan.
Stir in the heavy cream, Parmesan cheese, Dijon mustard, Italian seasoning, and lemon juice. Simmer for 3–5 minutes until slightly thickened. Season with salt and pepper.
Return the scallops to the skillet and spoon the sauce over them. Simmer for 1–2 minutes, just until heated through.
Plate the scallops over rice with the boiled potatoes. Spoon plenty of the creamy garlic sauce over everything and sprinkle with chopped parsley.
Notes
Pat the scallops very dry before searing to achieve a golden crust.
Don’t overcrowd the pan; cook in batches if necessary.
Avoid overcooking—scallops are done when they are opaque in the center and still tender.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.