Pat scallops very dry with paper towels
Remove the side muscle if present
Season lightly with salt and pepper
Heat a skillet over medium-high to high heat
Add a small amount of high-smoke-point oil
Wait until the oil is shimmering
Place scallops in the pan without crowding
Sear without moving them for 1.5 to 2 minutes
Flip when a deep golden crust forms
Cook the second side for 1 to 2 minutes
Add butter and aromatics near the end if desired
Spoon the butter over the scallops briefly
Remove scallops when just opaque and firm
Serve immediately