Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a good sear. Remove the side muscle if still attached.
Heat your heavy skillet over medium-high heat until shimmering, about 2 minutes. Add the high-smoke-point oil and swirl to coat the bottom of the pan.
Sprinkle the scallops generously with coarse sea salt just before searing—this enhances their natural sweetness and creates a flavorful crust.
Place the scallops flat side down into the hot pan, spacing them apart so they don't crowd. You should hear a loud sizzle. Cook without moving for about 2-3 minutes, until the edges are golden and crispy.
Using tongs, flip each scallop carefully and cook for another 1-2 minutes until the other side is also caramelized. The scallops should feel firm but still tender when pressed lightly.
Remove the scallops from the pan and transfer them to a plate. Squeeze fresh lemon juice over the hot scallops to brighten their flavor.
If desired, add a small pat of butter to the pan and let it melt, then spoon it over the scallops for extra richness and a touch of caramelization.
Sprinkle chopped herbs such as parsley or chives over the scallops for a fresh herbal finish.
Serve immediately while the scallops are still warm and crispy on the edges, enjoying the contrast of textures and smoky, caramelized flavors.
