Pat the scallops thoroughly dry with paper towels, removing excess moisture for optimal searing. Feel how they become firm and pearl-like to the touch.
Season each scallop generously with kosher salt and freshly cracked black pepper, ensuring even coverage. The seasoning enhances their natural sweetness.
Heat your skillet over high heat until it’s shimmering hot, almost smoking, and add the neutral oil. Wait until it just begins to shimmer and subtly smoke, signaling readiness.
Gently place the scallops in the hot pan, spacing them apart to prevent overcrowding. You should hear a satisfying sizzle as they hit the pan.
Cook the scallops undisturbed for about 2 minutes, watching as the underside forms a deep golden-brown crust. They will sizzle and release a rich aroma.
Use tongs to flip each scallop carefully, aiming for an even golden surface. Cook for another 1-2 minutes until opaque and firm to the touch.
Add a tablespoon of butter and a sprig of fresh thyme or parsley if desired, spooning the melted butter over the scallops for extra richness. Let cook for 30 seconds.
Remove the scallops from the pan and let them rest for about 1 minute to allow juices to settle, ensuring they stay tender and juicy inside.
Squeeze fresh lemon juice over the scallops and garnish with additional herbs if using. Serve immediately while hot for the best texture and flavor contrast.
