Pat the scallops thoroughly dry with paper towels to remove excess moisture, which helps them sear beautifully.
Season both sides of the scallops generously with sea salt and a little black pepper, ensuring an even coating for flavor.
Heat your heavy skillet over medium-high heat until just about to smoke—this ensures a hot surface for searing.
Add the neutral oil to the hot pan, swirling it around to coat evenly. Wait until it shimmers and starts to smoke slightly.
Gently place the scallops into the pan, spacing them out to avoid overcrowding. You should hear a steady sizzle.
Sear the first side for about 2 minutes, watching for a deep golden-brown crust to form and a slight caramelized aroma to fill the kitchen.
Use tongs or a spatula to flip the scallops carefully, then sear the other side for 1 to 2 minutes until that side is also golden and crispy.
If you like, add a tablespoon of clarified butter during the last 30 seconds and baste the scallops for extra richness and flavor.
Remove the scallops from the pan promptly and transfer them to a plate. Squeeze fresh lemon juice over the top for brightness.
Let the scallops rest for a minute to reabsorb juices, then serve immediately to enjoy their crispy exterior and tender interior.
