Spread the scallops out on a paper towel and pat them dry on both sides. If the scallops still have the adductor muscle attached to the side (the little rectangular piece), gently pull it off with your fingers. 

Sprinkle the kosher salt and black pepper over the scallops. 

Heat a large heavy-bottomed (preferably cast iron) skillet over medium heat. Add the olive oil.

When the oil is hot and fragrant, add the scallops. They should begin to sizzle immediately– if the first scallop doesn’t sizzle, remove it from the pan and wait for the pan to heat up more. Make sure to place the scallops on one of the flat sides for an even sear. 

Cook the scallops for 3 minutes.

After 3 minutes, the scallops should easily release from the pan so you can flip them and they should be a deep golden brown color. If the scallops do not release easily, let them sear for an additional minute. You shouldn’t have to pull the scallops off of the pan! 

When you flip the scallops, reduce the heat to low and add the butter, rosemary, thyme, and lemon juice.

Cook the scallops for an additional 2 minutes while spooning the butter over the scallops. 

Remove the scallops from the heat and serve them immediately with your favorite sides. 

I don’t recommend saving and reheating scallops as they will become gummy. These are best enjoyed immediately.