Sprinkle scallops with salt and pepper. Heat 11/2 teaspoons oil in a 10 inch cast iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of the scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat process with 11/2 teaspoons oil and remaining scallops. Remove scallops from pan.

Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic, saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.