Rinse and dry the scallops to get rid of grit.
Heat butter in a pan until simmering; there should be enough butter to cover the whole bottom of the pan. Add lemon juice. Add the scallops and toss several times so they are coated in the butter. Then cook on medium-high heat for ~4-5mins or until sear develops. Do NOT stir, do not overcrowd pan. Scallops are done when the flesh is opaque, the crusts are slightly cracked, and the texture is firm but bouncy.