Pat the scallops dry thoroughly with paper towels until no moisture remains. This step is crucial for a good sear and a crispy exterior.
Gently season the scallops with sea salt just before cooking, ensuring even seasoning without drawing out excess moisture.
Heat your heavy-bottomed skillet over medium-high heat until it just starts shimmering, then add the high smoke point oil. Wait until the oil is hot and slightly smoking—this is your cue for a perfect sear.
Carefully place the scallops in the hot skillet, spacing them apart to avoid overcrowding. You should hear a satisfying crackle as they hit the pan and begin to sizzle.
Leave the scallops undisturbed for about 1.5 to 2 minutes, watching as the edges turn a rich amber color and develop a caramelized crust.
Use tongs or a spatula to gently flip each scallop and sear the other side for another 1.5 to 2 minutes. The scallops should be opaque and firm but still tender inside.
In the last 30 seconds of cooking, add the butter and herbs if using. Baste the scallops gently with the melted butter to infuse aroma and richness.
Remove the scallops from the pan and place them on a paper towel-lined plate to absorb any excess oil. Rest for about 1 minute to allow juices to redistribute.
Squeeze fresh lemon over the scallops for a bright, citrusy finish. Serve immediately with your favorite sides for a stunning presentation.
