Pat the scallops with a paper towel until nice and dry. Season generously with kosher salt. (Make sure scallops are pretty dry. Helps form that golden crust.)
Place a non-stick pan on high heat and add olive oil and 1 tbsp of butter. Let it heat up to just before it smokes. Shouldn’t take too long.
Place scallops in pan standing on their flat surfaces. (IMPORTANT: Resist the temptation to move them. Don’t shake the pan or adjust the scallops. Leaving them alone helps created that desired crust.) Cook for about two minutes or until you can peek under and see a brown crust.
Carefully flip each scallop to the opposite side and cook for about a minute. Don’t overcook them or they will get rubbery. Only a minute is needed on the second side and only three minutes or less total. Remove scallops from pan.
Add reserved butter to pan and heat over low heat until it begins to turn a caramel color. (This is called browning you butter which brings out a nutty flavor.)
When that color is achieved remove from heat and add lemon juice. Spoon over hot pan seared scallops for a great butter sauce.