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I used to go to sea on a beam trawler, so catching and cooking seafood is around you all the time.
The first thing to do is to make sure the scallops have been cleaned properly and make sure you use live scallops, otherwise they will make very ill, to tell they are still alive tap the open one's and if they close they are OK, also the one's that are still closed should be alright too.
We used to do the queen scallops by gently shallow frying them in oil or even better garlic butter.The pan must be hot and they do not need much cooking, a couple of minutes so they are just slightly browned then when the first side is done turn them using a fish slice onto the other side until golden brown on that side too.
The secret to great scallop's is not to over cook them otherwise they go really tough and very rubbery, in this respect they are a lot like squid.

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