Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp sear. Season generously with sea salt on all sides, and add freshly cracked black pepper if desired.
Preheat a heavy skillet over medium-high heat until hot, about 2-3 minutes, until you see slight shimmer and hear a faint crackle when adding oil.
Add the high-smoke-point oil to the hot pan and swirl to coat the bottom evenly. Place the scallops carefully into the pan, spaced apart, and avoid overcrowding to ensure proper searing.
Let the scallops sear undisturbed for about 2 minutes, watching for a deep golden-brown crust to form and a sizzle that fills the kitchen with rich aromas.
Use tongs or a fish spatula to gently flip each scallop, then add the butter to the pan. Sear the second side for another 1-2 minutes, until the crust is deep golden and the scallops feel firm but tender when gently pressed.
Check for doneness: the scallops should be opaque through the center with a slight jiggle, and the crust should be caramelized and crispy. Remove from heat and immediately squeeze fresh lemon over the scallops to brighten the flavors.
Finish with chopped fresh herbs like parsley or chives for a pop of color and freshness, if desired.
Serve immediately while the crust is crispy and the interior remains tender and custardy. Enjoy these beautifully seared scallops as a quick, elegant main course.
