Gather your ingredients.
Pat the scallops dry with paper towels. Get them as dry as possible. Sprinkle them with salt.
Heat the grapeseed oil in a nonstick pan or cast-iron skillet on high heat. Add the scallops to the pan. Shake the pan once and then leave the scallops alone.
Cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 2 minutes or until the scallops are just slightly translucent when you look at them from the side. They should still feel springy to the touch and not firm. Remove them from the pan and place them on a paper-towel-lined plate.
Add the butter to the pan and heat on medium heat until just browned. Pour the browned butter over the scallops. Serve them immediately with your favorite sides.