Rinse the scallops and pat them dry with paper towels. Sprinkle them with kosher salt, pepper, and garlic powder.
Heat the butter and olive oil in a large (14-inch), heavy-bottomed skillet over medium-high heat for about 3 minutes.
Add the scallops in a single layer, ensuring they don't touch each other.
Sear the scallops for about 3 minutes on each side. You want a nice brown crust on both sides.
When fully cooked, the inside should be white and moist. Serve immediately.
Video
Notes
Sea scallops are bigger and meatier than bay scallops. I prefer to use them in this recipe because while they still require a short cooking time, you can cook them long enough to form a flavorful crust.
If not using a nonstick skillet, you might find that after the initial three minutes, the bottoms of the scallops slightly stick to the skillet. This happens to me when I use a cast-iron skillet. I simply slide a thin spatula (or even a cake server or a cheese slicer, as shown in the video) gently underneath each scallop to release it.
According to the USDA, scallops should be cooked to an internal temperature of 145°F.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Gently reheat them, covered, in the microwave.