Thaw scallops in the refrigerator overnight
Or thaw in a sealed bag under cold running water for 20 to 30 minutes
Pat scallops completely dry with paper towels
Remove the side muscle if present
Season lightly with salt and pepper
Heat a skillet over medium-high heat
Add a small amount of oil or butter
Place scallops in the pan without crowding
Cook for 1.5 to 2.5 minutes per side until golden
Flip once and cook until opaque and firm
Remove from heat immediately
Serve right away