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I'm a bit late to the game and I suspect the fresh scallops have been cooked and consumed long before now. :)

Pan seared like others have mentioned. One thing I find helpful when searing scallops is to double skewer them (Depending on the size of the scallops I can get two or three on a pair of skewers). The double skewering allows the scallops to be easily turned over. It can also help with the overall shape of the scallop if you have some that tend to lean.
 
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