Rinse the scallops with cold water and pat dry with paper towels.
Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let it wait while you prepare the rest of the ingredients.
Season the scallops with salt and pepper. You can also add salt-free Creole/Cajun seasoning.
Add oil to cast iron or skillet, then heat on medium to high heat until it reaches the smoking point.
Add oil to the cast-iron skillet, then heat on medium to high until it barely reaches the smoking point. (You don't want to burn your oil, either.)
Once the cast-iron skillet is hot, add the scallops, leaving space between them. Sear them on each side for about 3 minutes (until almost firm to the touch and golden brown). Remove and set aside. Let the pan cool for a minute before proceeding with the sauce.
Add butter to the skillet, followed by garlic and minced thyme, then saute for a minute or less.
Add the white wine, stir and scrape up any brown bits from the side of the pan. Simmer for 1-2 minutes.
Add the heavy cream, mustard, Creole seasoning, and lemon juice, bring to a boil, then reduce the heat and simmer until the sauce thickens a bit, 2-3 minutes.
Return the scallops and any liquid that collects in the bowl to the pan. Stir them until coated with the sauce, and cook until warmed through.
Add salt and pepper to taste and garnish with chopped parsley. Serve with pasta or rice and a salad. Enjoy!