simply season scallops with Kosher Salt
Step 2 Prepping the Pan
Heat a nonstick saute pan over a high heat, and add a tablespoon of clarified butter (or raw, unsalted butter) and a tablespoon of vegetable oil. The oil/butter mixture needs to be very hot before you add the scallops — you should actually see just the tiniest bit of smoke
Step 3 Applying the Heat
Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops to be steamed rather than seared.
Another important tip: Once you've placed the scallops in the pan, DON'T TOUCH THEM! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong! Resist the URGE!Because of variation in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.
One of the easiest things in the world to do is to overcook scallops, so be very careful here. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they'll continue to cook after you take them off the heat.
They should still be quite springy if you press them with your thumb. If they are very firm or stiff, they're already overcooked.
Step 5 Service
If you like, you can melt a bit more butter in the pan and drizzle it across the scallops right before service
There are a few simple things you can do to add flavor. For instance on Step 1 wrap the scallops in Pancetta before going to step 2. I usually tuck the ends of the pancetta into the fold to make them stay during cooking, but if you would rather not you can pin them "very gently" with a toothpick or Sprig of thyme.
There are simply thousands of things you can do with this basic recipe.