Master Recipe for Seared Scallops

This is a follow-up recipe to my entry about seared sea scallops. It's from Fine Cooking and it's written by Molly Stevens and serves two to three:

Ingredients:
1 pound dry large sea scallops

Ingredients for 1 sauce recipe:

Classic Herb Butter Sauce,

Spicy Coconut Curry Sauce, or Spicy Red Pepper & Cilantro Sauce

2 tablespoons extra-virgin olive oil, peanut oil, or a mix of oil

unsalted butter

Kosher salt

freshly ground black pepper

How to make:
Prepare the ingredients for the sauce. Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Dry the scallops well to ensure a golden crust.
For a deeply golden sear, use medium-high heat and don’t crowd the pan. To avoid tearing the scallops while turning them, use a nonstick skillet and handle them gently.

Fine Cooking #72, pp. 49