Step 1

Thaw the scallops, if frozen (see above).

Step 2

Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.

Step 3

Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.

Step 4

Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes,  until an even brown crust clearly forms on bottom.

Step 5

Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.

Step 6

Turn off the heat and add the butter. When it melts, spoon the melted butter over the scallops and serve with a squeeze of lemon. Or, go to Lemon Herb Scallop Sauce to make a 2 minute pan sauce.