Use dry sea scallops
Remove the side muscle if present
Pat scallops very dry with paper towels
Season lightly with salt just before cooking
Use a heavy skillet, preferably stainless steel or cast iron
Heat the pan over medium-high until very hot
Add a small amount of high-smoke-point oil
Place scallops in the pan with space between them
Do not move them after placing them in the pan
Sear for 1.5 to 2.5 minutes on the first side
Flip once the bottom is deeply golden brown
Add a small knob of butter if desired after flipping
Cook the second side for 1 to 2 minutes
Remove when the centers are just opaque
Serve immediately
Avoid overcrowding the pan
Avoid wet scallops
Avoid overcooking