Pat scallops completely dry with paper towels and season both sides with salt and pepper. Let them rest at room temperature for 10 minutes.

In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-low heat. Add sliced garlic and cook, stirring frequently, for 4-5 minutes until golden and crispy. Remove garlic chips with a slotted spoon and set aside on a paper towel.

Add guajillo chile strips to the same pan and toast for 30 seconds until fragrant. Remove and set aside with the garlic.

Increase heat to high and add remaining 1 tablespoon olive oil to the skillet. When oil is shimmering and nearly smoking, carefully place scallops in the pan without overcrowding.

Sear scallops without moving for 2 minutes until a golden crust forms. Flip and cook for another 1-2 minutes until the internal temperature reaches 63°C (145°F) and they are opaque throughout. Transfer to a warm plate.

Reduce heat to medium and add remaining 3 tablespoons butter to the pan. Once melted, add orange juice, lime juice, and red pepper flakes. Simmer for 2 minutes until slightly reduced.

Return scallops to the pan briefly to coat in the mojo de ajo sauce. Transfer to serving plates and spoon remaining sauce over the top.

Garnish with reserved crispy garlic chips, toasted guajillo strips, fresh cilantro, and parsley. Serve immediately with lime wedges.