A technique utilized by Eric Ripert:
Preheat oven to 400.
Slice scallops to 1/4 inch, season with salt and pepper, drizzle with olive oil, arrange in serving bowls, and place in oven for 3 minutes till they are just warm.
Depending on the sauce, the scallops can be sliced to 1/4 inch, placed on a baking sheet, and heated for 4 minutes.
Serve this with a saffron sauce, perhaps.
Comment: Always use DRY scallops: fresh, wild caught with no liquid packing or additives normally used in transit