Kayelle,
If you try to sear a dark crust on both sides, you will likely overcook them. Sear the first side till it's beautifully GBD, then flip them just long enough to barely cook them through. Serve with the GBD side up.
Best thing to cook them in is butter, not oil, for the delicate flavor. Keep basting with the sizzling butter while they are cooking. Helps brown the top/bottom. Take them out of the pan a minute before you think they're done.
Depending on your source, the scallop can but a bit salty, so use salt lightly until you know what you have.
Like others said, dry them thoroughly before cooking. Letting them sit on a paper towel will wick out excess moisture. If you don't get them dry, they won't brown.
Although it used to be common to wrap them in bacon, you rarely see that anymore. It was a way to mask the chemical flavor of inferior 'wet pack ' scallops, and unnecessary with good dry pack ones. One restaurant near me even serves them with blue cheese and bacon! I tried them once. Never noticed the scallop flavor buried under those other strong flavors.
After you remove them from the pan, add a splash of white wine and a squirt of lemon to the skillet and reduce it to just a couple tablespoons of rich sauce to serve over them if you wish. While they are resting, they will give off some juice to be added back to the pan sauce.
And the biggest rule of all, if in doubt, err on the side of undercooking, rather than overcooking. Really fresh scallops are delicious raw, so cooking less still gives a nice result. Overcooking leaves you with rubbery little pucks - not nice. Even more than meat, they give up moisture and shrink as you cook them. If you overcook them, they will shrink a lot.