Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Sprinkle 1 1/2 pounds sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm. Melt 2 tsp butter in pan. Add 3 tbsp minced shallots and 1/2 tsp bottled minced garlic; sauté 30 seconds. Add 1/4 cup dry white wine and 1 tbsp fresh lemon juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.