As AlaMoi mentioned earlier, thaw the scallops in the fridge -- I do it on a rack over a plate or baking dish -- then bring them to room temp before cooking. I use half butter and half grapeseed oil in the pan. Get it very hot but don't burn the butter (obviously). The exact time depends on the heat and your pan, of course, but (again like AlaMoi) I found that U-10 dry scallops take about 2-2½ minutes for the first side and a minute for the second.
Here's a truc from Paula Wolfert, which I'm pretty sure is buried in a forum somewhere in the bowels of eGullet: After searing the scallops, while you make the pan sauce, hold them in a 200F oven (the Breville is great for this) on a wire rack over a pan. They'll continue to exude some liquid that otherwise would wind up on the plate and look nasty.
