Defrost scallops, rinse lightly, then pat dry between paper towels.
Preheat pan to medium-high heat (ideal temp about 450F (232C)
Add ghee or desired oil to hot pan (*note: the milk solids in butter will burn at high temperatures, smoke like crazy, and not taste good. Save the butter for basting at the end)
Season scallops as desired (I prefer just a sprinkle of sea salt)
Place scallops in hot pan. Do not crowd them. (If needed, cook in batches, wiping the pan surface, and adding new oil for each batch)
Resist the urge to flip them for 1-2 minutes. Look at the edge of the scallop and you will begin to see it browning. Give a little peek and when browned to your liking, flip the scallops over. Usually the initial side will take 2 1/2 -3 minutes depending on the temperature of your pan.
Continue to cook scallops for an additional 1-2 minutes. Turn heat down to medium and add butter to pan. Baste scallops with butter until sides are firm and the centers are opaque.
If using an instant read thermometer to measure doneness, pull scallops from pan when they are approximately 115F and place in a warm plate or bowl and cover until all are cooked. Scallops should carry over to an ideal finished temperature of 130F.