Looks great, CDN. It is almost impossible to get dry scallops in my neck of the woods. For those that are not sure what to look for, if you see a milky fluid in the package, then the scallops have been treated and are nor "dry"
Because I cannot get anything but wet scallops, I dry them thoroughly with paper towels, then very lightly paint each side with canola oil. Place into a screamin' hot dry cast iron skillet making sure they are not crowded any closer than an inch apart. To determine when they are ready to turn, gently nudge from the side - if they move, then they have released from the iron and you can guarantee that they will have a beautiful seared finish.
I use cast iron for anything related to developing the maillard reaction.