Pan-Seared Scallops

1 1/2 pounds of sea scallops
salt & ground black pepper
2 tablespoons of vegetable oil
2 tablespoons unsalted butter
lemon wedges or sauce for serving

-Thaw scallops in the fridge & then allow them to come to room temperature
-Place the scallops on a rimmed baking sheet that is lined with a clean kitchen towel. Place a 2nd clean kitchen towel on top of the scallops & press gently on the towel to blot the liquid. Let the scallops sit at room temperature for 10 minutes, while the towel continues to absorb more moisture.
-Sprinkle both sides of the scallops with salt & pepper
-Heat 1 tablespoon of oil in a large nonstick skillet, over high heat, until just smoking
-Add a single layer of scallops, flat side down, and cook without moving until well browned (about 1 1/2-2 minutes)
-Add 1 tablespoon of butter to skillet
-Flip scallops & continue to cook while basting the scallops with the butter until the sides are firm and the centers are opaque (30-90 seconds)
-Place the cooked scallops on a serving plate with foil tented over the top, to keep them warm
-Repeat the cooking process for the remaining scallops
-Serve immediately with lemon wedges or sauce