Keep frozen until ready to prepare. Defrost under refrigeration until thawed. Pan Searing: Pat scallops dry of excess moisture. Season scallops as desired. Add 1 tablespoon oil to preheated sauté pan. When pan starts to almost smoke, place scallops carefully standing up & let sear for 2-3 minutes per side or until golden brown in color. Remove from heat, let stand 2-3 minutes before serving.