Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear. Season generously with kosher salt just before cooking.
Preheat your heavy skillet over medium-high heat until it’s shimmering hot, and add the high smoke-point oil. Watch for it to just start smoking lightly—this indicates the pan is ready.
Carefully place the scallops in the hot pan, leaving space between each to prevent steaming. Let them cook undisturbed for about 2 minutes, watching for a deep golden-brown crust to form and listening for a gentle sizzle.
Use tongs to flip each scallop gently, revealing a beautifully caramelized surface. Sear the other side for another 1.5 to 2 minutes until opaque around the edges and golden underneath.
Add a small knob of butter to the pan, then tilt it slightly to spoon the melted butter over the scallops for about 30 seconds, enhancing their richness and flavor.
Check the scallops’ doneness by noting their opaque appearance and slight bounce when pressed. They should be firm yet tender, with a crispy exterior and juicy interior.
Transfer the scallops to a plate, rest for 1 minute to allow juices to settle, then squeeze fresh lemon juice over them. Garnish with chopped herbs and freshly cracked black pepper.
Serve immediately, enjoying their tender, caramelized exterior with a burst of citrus and fresh herbs. Savor the perfect balance of crispy crust and succulent interior.
