Dry Sea Scallops (Day Boat Scallops) are large, sweet flavorful scallops that have no water (or other liquids) injected into them. You can tell when you cook them because they won’t release any water. My family loves the sweetness of the scallops when they’re seared, which also retains the soft juiciness.
Blanch or steam your vegetables first. Prepare rice, grains or potatoes. When they’re done or 5 minutes away from finished you can cook the scallops.
Heat pan then add one Tbsp of grapeseed oil (doesn’t impart contradicting flavors and has a high burning point -won’t smoke and turn brown at higher temps) until hot. Put the scallops (can season with salt and pepper if you wish but be careful if using salty sauce) in the pan starting with largest ones first (lay out on plate first to see the sizes). Flip over once nice and brown (like above). Once second side is browned and they look whiter, less translucent, they should be ready to serve. It only takes a few minutes. You can always cut into one to check for doneness if you’re unsure. You don’t want to overcook as they’ll get tough and rubbery. 
We served ours with a Ponzu (citrus soy) sauce my husband made (but you can find a decent bottled one from Trader Joe’s). Usually made with yuzu juice, which is hard to find, you can substitute oj, lemon and lime juices with the tamari soy sauce, bonito flakes and rice wine vinegar. Careful though as a little goes a long way! If you’d like the measurements just ask me.
We also served rice, avocado salsa, spinach, cucumber salad and corn— in a method many friends have adopted. It’s kind of like lazy lobster but with corn. Boil the corn until done then shock in cold water. Cut the corn kernels off the cob (just don’t go too far into the cob center or you’ll get the harder parts that hold the kernels onto the cob) and put in a pan with a pat or two of butter, sea salt and pepper. Everyone loves the taste and kids who are loosing their front teeth can still eat one of their favorite vegetables! 
If there are any recipes or methods you’d like to know, just ask me!
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