Pat the scallops dry thoroughly with paper towels, removing any moisture and the side muscle if attached. Lightly season with kosher salt just before cooking to help the crust develop.
Preheat your heavy skillet over medium-high heat until it’s just shy of smoking—this takes about 2-3 minutes. Add the neutral oil and swirl to coat the bottom of the pan. The oil should shimmer and emit a faint sizzling sound.
Carefully place the scallops in the hot pan, spaced evenly apart to avoid overcrowding. Let them sit undisturbed for 2-3 minutes, watching as the edges start to turn a deep golden-brown and a crispy crust forms.
Flip each scallop gently using tongs or a fish spatula. Sear the other side for another 1.5-2 minutes until the surface is golden and the edges are opaque. You should hear a gentle sizzle and see a rich, caramelized crust.
Add the unsalted butter to the pan, then tilt it slightly to pool the melted butter. Use a spoon to baste the scallops with the fragrant, bubbling butter for about 30 seconds, enhancing their richness.
Squeeze fresh lemon juice over the scallops for brightness, then remove them from the pan and transfer to a serving plate. Let the scallops rest for 1 minute to allow the juices to settle and finish cooking gently inside.
Serve immediately, garnished with extra lemon wedges or herbs if desired, and enjoy their crispy exterior paired with tender, buttery insides.
