Step 1

Heat a large skillet over medium-high heat. When the pan is hot, add the oil.

Step 2

Pat the scallops very dry with paper towels, then season on one side with salt and pepper RIGHT before cooking and no sooner.

Step 3

Carefully place the scallops in the hot oil, seasoned side down, and let cook, undisturbed for about 2 minutes or until nicely browned around the bottom. Season the other side while they cook.

Step 4

The scallops should easily release from the pan once they brown. Flip, lower the heat, then add the butter and aromatics if using.

Step 5

Tilt the pan to the side and use a spoon to baste the scallops with the melted butter for about 30 seconds to 1 minute depending on their size and desired level of doneness.

Step 6

The scallops are done when they look mostly opaque throughout. I prefer my scallops medium to medium well so I remove them when they are still a bit translucent in the center.

Step 7

Remove the scallops from the pan and serve immediately with lemons on the side.