I don't serve scallops as "the main course" - I use them as a tasty "side" dish or second chunk of goodies with <something else> - typically a baked/fried fish or perhaps beer battered shrimp feast.
the point being in such situations I actually prefer to 'keep' their own flavor per se and just 'season' the meat. my approach is:
lightly salt with sea/kosher salt - big crystals not fine stuff.
sear the flat sides to get a real nice crust - not browned, not burnt, but a crispy thin crust
I used browned butter to do this - melt the butter increase the heat until it is browned and nutty. caution: burnt butter is doable and very untasty.....
I use a heavy bottom pan and high heat but physically move the pan on and off the flame to control the temp.
achieving a nice thin crispy crust is a leap of faith in terms of "holy cow how hot does this pan have to be?" plus a delicate dance of timing temperature; experience beneficial - so don't try as a do-or-die first ever attempt for your boss. if I have more than two pan batches, I'll probably toss the spent browned butter, wipe out and start with a fresh batch of butter.
when crisped to my satisfaction, remove and while still hot re-season with fresh ground black pepper and (I use) Old Bay Seasoning - just the right bite to it and it _is_ a crustacean <g>
when the batch is crisped, deglaze pan - a dry white wine does nicely, but I've used water as well. make a thin pan sauce balsamic vinegar is a nice touch - and remove from pan and reserve sauce.
put scallops back in the the dry cooled pan with a dab of oil to finish cooking - which depending on thickness may not be more than 1-2 minutes. do not cover. I find this technique works best when the scallops are not two foot thick - something more along the 1-1.5 inch thickness lines is ideal.
spoon a bit of pan sauce when served. if you're in a wild & crazy mood, garnish with chopped chive / curly parsley.