Place scallops on a paper towel or clean dish towel and pat dry.

In large skillet, on medium heat, melt butter, moving around semi-continuously with a rubber spatula (despite the pictures, it is easier to brown butter in a light-colored pan so you can keep a closer eye on the color).

As butter melts and the water starts to burn off, the butter will start to foam a bit. Continue to move around with spatula.

Slowly, the color and smell will change - the color will turn from yellow to brownish and you will start to smell a nutty flavor.

You will notice the milk solids, which won't burn off like the water, will start to form.

When the color is a beautiful brown color and you really smell the nutty flavor, your butter is ready.

You can either transfer the browned butter to a cast iron or simply use the same skillet to cook your scallops.

Sprinkle a pinch of salt on each scallop.

Place scallops in butter and let cook on medium heat for approx. 3 minutes.

Flip scallops over and cook for another 3-4 minutes.

You know the scallops are done when they start to "crack" on top.

Scrape the browned butter up with a spoon and spread over the top-side of the scallops.

Serve immediately.