Place paper towels on a large tray, a baking tray will do.
Place scallops on top of paper towels and then place paper towels on top of scallops.
Allow scallops to sit in this state to draw out excess fluid for 10-15 minutes.
Season scallops on both sides with salt and pepper.
Cook scallops in two batches.
Heat 1 tbsp of vegetable oil in skillet on high until its nice and hot, then add half of the scallops, flat side down and cook until brown. Do not fuss with the scallops, allow them to brown undisturbed for approx. 2 mins.
Once brown on one side, add 1 tbsp of butter.
You need to move quickly as the butter will melt and begin to brown.
Flip scallops to brown other side.
Carefully tilt skillet, and using a large spoon, baste the scallops with melted butter, and continue to do so until scallops are cooked - firm at the edges and opaque in the middle - approx. 1 1/2 minutes.
Remove scallops from skillet once cooked and place on a plate. Tent with foil to keep warm.
Wipe skillet to remove remnants of first batch of scallops.
Repeat cooking process for the second second batch of scallops.
Once second batch is cooked, remove and add to first batch, re-tent to keep warm, then wipe skillet clean.