Pat scallops very dry with paper towels
Remove the small side muscle if present
Season lightly with salt just before cooking
Use large dry sea scallops for best results
Heat a skillet over medium-high to high heat
Add a thin layer of high-smoke-point oil
Wait until the oil is shimmering hot
Place scallops in the pan without crowding
Leave space between each scallop
Sear without moving them for 1.5 to 2 minutes
Flip when a deep golden crust forms
Add butter and aromatics if desired after flipping
Cook the second side for 1 to 2 minutes
Remove scallops when just opaque and tender
Serve immediately