Pat jumbo sea scallops dry with a paper towel. Do not skip this step.
Season one side of the dried scallops with kosher salt + black pepper.
Heat a skillet with extra virgin olive oil; when the skillet is piping hot, place scallops in the oil, seasoned side down. Do not crowd them in the pan — they need space to sear. You will know that the skillet is hot enough if it sizzles once you place a scallop down in the oil.
Season the other side of the scallop with kosher salt + black pepper.
Sear the scallops for roughly two minutes on the first side. You will know they are ready to flip when the tops have a gorgeous, brown sear.
Flip the scallops once and sear the other side for 2 minutes. After flipping, add some butter to the skillet to flavor the scallops.
Remove from the skillet + serve immediately. I like to have fresh citrus on-hand to squeeze on top of the scallops.