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Directions :
1. Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
2. Add olive oil and 1 tablespoon oil to a large sauté pan or cast-iron skillet over medium heat. Keep the oils nice, hot and close to smoking.
3. Add the scallops and cook for 1/2-2 minutes per side. There should be a golden crust on both sides. Do not overcrowd the pan, so cook in batches if necessary. Remove from plate while cooking.
4. Add 2 tablespoons of oil to a pan over low heat. Add garlic and cook about 2 minute. Add the lemon juice and return the peels to the pan. Heat for 1-2 minutes, turning a few times to coat with lemon oil. Sprinkle with oil, salt and pepper to taste and serve immediately.