Pat your scallops dry with a paper towel. Sprinkle them with sea salt and black pepper. I like to keep the spices to a minimum on this so that the flavor of the scallops is the star.
Bring a cast iron skillet (or frying pan) to medium heat. I preheat my cast iron skillet for 2-3 minutes.
Add butter and olive oil and wait for the fat to start to bubble. This is important for getting the browned crust/sear on the outside of the scallops
Add scallops to the pan and cook for 2 minutes per side. You should only flip the scallops once. Remove the pan from the heat so that the scallops do not continue to cook. Serve immediately.