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, about 3 minutes.
Add the scallops in a single layer, making sure they don't touch each other.
Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 115 degrees F. When fully cooked, the inside should be white and moist. Serve immediately.
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 nice flavorful crust.If not using a nonstick skillet, you might find that after the initial three minutes, the bottom of the scallops slightly sticks 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.