Whole Foods Market offers a recipe for seared scallops that calls for jumbo sea scallops, butter and olive oil and makes a lemon butter sauce with the searing remnants in the pan. With thawed scallops, the recipe takes about 10 minutes to prepare.
Thaw a 12-ounce package of frozen wild-caught jumbo sea scallops by setting the scallops on a plate lined with paper towels, covering and setting in the refrigerator overnight. Once thawed, dry the scallops with paper towels and season with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of ground black pepper.
In a large skillet set over medium heat, add 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter. Heat until very hot. Place the scallops in the pan in a single layer and allow to cook for about two minutes without touching them. Once deep golden brown on the bottom side, gently loosen and flip each scallop before cooking until golden brown on the other side. When the scallops are just firm and opaque, remove them to a large plate.
To make a pan sauce after finishing the scallops, reduce the heat on the skillet to medium-low and add 3 tablespoons of lemon juice to the skillet. Scrape up any browned bits, add 2 tablespoons of cold butter and continue to whisk until the butter melts. Season with 1/4 teaspoon of sea salt. To serve, drizzle the sauce over the scallops and garnish with chopped parsley.