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If they are really good and fresh, slice thin eat raw...
Otherwise, cook in a searing hot pan like 30 secs a side lil clarified butter if you must... non stick pan is better.
DO NOT add flavours to the pan, you can add a sauce or what ever on the side, beurre blanc or the likes is best and use the pan juices for that, but keep that shit away from the scallop.. the scallop is the hero.
I won multiple awards as a chef and scallops helped me pickup more than a few. Truth was I did basically nothing to them, you just need to unchef most chefs to make them see that.
Cheese on a scallop.. fuck me
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