Pat the scallops thoroughly with paper towels until no surface moisture remains. This step is crucial for achieving a good sear. Sprinkle generously with kosher salt on both sides.
Place a heavy skillet over medium-high heat and let it warm for about 2-3 minutes until it’s hot and shimmering. Add the oil, swirling to coat the bottom evenly.
Carefully place the scallops in the hot pan, spacing them apart to avoid overcrowding. You should hear a satisfying sizzle as they hit the pan. Let them cook without moving for about 1.5 to 2 minutes, until the underside is deep golden brown and crispy.
Using tongs, gently flip each scallop and add the butter to the pan. Allow them to cook for another 1 to 2 minutes until the second side is also golden and the scallops are just opaque in the center. Baste with melted butter for extra flavor if desired.
Remove the scallops from the pan and transfer to a plate. Squeeze fresh lemon over them immediately to brighten their oceanic flavor, then sprinkle with chopped herbs if using.
Serve immediately while the exterior is still crisp and golden, and enjoy the tender, flavorful center with a squeeze of lemon for the perfect finishing touch.
