I like using the large sea scallops. Check to make sure the tough muscle isn't attached - look for a very faint seam line to see if there is a tiny oval "scallop" attached to the large round part. Won't hurt you if you cook/eat it, but it's a bit tougher than the rest of the scallop.
I'll melt a bit of butter and add an equal part of light-tasting olive oil, then sprinkle the scallops lightly
with McCormick Season-All and a pepper blend (I like Trader Joe's). Saute as ^above^.
My favorite way, though, it to saute bacon (about 4 strips cut into 1 inch pieces) and remove it when crisp. Earlier, lightly steam young Brussels sprouts (or large ones cut in half) till tender crisp. When you take the bacon out plop the sprouts in and saute till they start to brown a bit, then move them to the edges of the pan and sear the scallops quickly. Add back the bacon, squirt a bit of lemon juice on them, stir...and then enjoy! And if you just can't
enjoy Brussels sprouts I'm sure it's OK with just bacon.