Bring scallops to near room temperature. Ice cold scallops won’t cook inside.
Remove muscle, a little rubbery piece on side of scallop.
Pat Dry. Season with salt and pepper
Use a pan (not non-stick) that is large enough to give each scallop plenty of room. I use all-clad 12 inch pan.
When scallops are crowded, they steam, instead of caramelize.
Add enough butter in pre-heated pan that when melted pan is covered. Add in a little bit of olive oil.
Add scallops to hot pan, and do not try to turn until they are brown and no longer stick, 4-6 minutes.
Turn and cook for a few more minutes. Immediately remove from pan.