Set your stove to medium-high and add about a tbsp each of oil and clarified butter. Do not use olive oil because it has a low smoking point and will burn. Regular butter cannot be substituted for clarified butter for the same reason. If you don't have any clarified butter, just use 2 tbsp of oil. Vegetable, canola or ground nut oil would be ideal. Add the fat to the pan and wait until it gets screaming hot, or until you just start to see small wisps of smoke emerge from the oil.
When they are perfect, give them a quick flip. When frying anything always flip away from you to avoid hot oil splattering. They will take about the same amount of time on the second side as they did on the first. If you think the oil is too hot, you can turn the heat down closer to medium. The only thing easier than this technique is to overcook the scallops. Bear in mind that they will continue to cook after they are removed from the pan so you want them to be ever so slightly translucent in the middle when you do so. That you can check by viewing the side. If you're still not sure, gently press the scallop with your thumb. It should be a little springy. If not, it's already overcooked.
You also want to ensure that you serve them as soon as possible. Waiting too long between cooking and serving can also result in a rubbery texture. So plan ahead if you're serving them with something else. The scallops should be the last thing that requires cooking to come off the heat.
There you have it, guys. It does require a little technique, and it may or may not take a little practice at first. Don't get discouraged if your first attempt doesn't turn out perfect. Every failure prepares you for the next try. If you can nail this, you won't believe how well it goes with so many different options. Requiring such a short time to cook only adds to their versatility. Be sure to give this a try.
See you again soon. Haven't closed a post like this in some time, but...
Be happy and stay fed,