Slice the garlic cloves and sauté in 2 tbsp olive oil till pale gold.
Chop the anchovies, add to the pan and cook for 45 seconds or so.
Add the capers capers, lemon juice and chopped parsley.
Brush the scallops with olive oil, season and cook in a very hot pan for a minute each side, then another 30 seconds, or until just cooked through.
Serve the scallops with the pan juices and the warm dressing.