Heat a large cast-iron skillet over medium-high heat for about 3 minutes.

Pat the scallops dry with paper towels and lightly season both sides with kosher salt.

Add the butter to the hot skillet, swirling to coat the pan evenly.

Place the scallops in the pan in a single layer, leaving space between each to prevent steaming. Work in batches if necessary.

Sear the scallops undisturbed for 2 minutes, allowing a golden crust to form on the first side.

Flip the scallops and cook for an additional 1 to 2 minutes, until both sides are golden brown and the centers are opaque.

Serve immediately and enjoy.