If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with just enough water to cover them and squeeze some lemon juice in with them. When they have defrosted pat them dry on a paper towel and salt and pepper both sides.

Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.

Forgive me but I'm going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast. Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or until they are browned on the edges and opaque in the middle.

That's it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.