Searing is preparation followed by restraint.
Dry is a cooking technique
Surface water must evaporate before browning starts. Pat scallops dry, season shortly before cooking and give them a few uncovered minutes in the refrigerator if they still feel wet.
Heat the pan, then trust it
Use enough heat and enough pan that adding the scallops does not collapse the temperature. Once they land, leave them alone until a real crust forms. Moving them early trades color for sticking.
Carryover is part of the recipe
The center keeps warming after the scallop leaves the pan. Pull earlier than instinct suggests and let the resting heat finish the job while you sauce the plate.
