Place scallops onto a paper towel and pat them dry, removing moisture.
Let them sit at room temperature for 10 minutes to remove anymore liquid.
Season the scallops with salt and pepper
Heat the skillet over medium/high heat with the olive oil. Add in the scallops, leaving room between them all. Do not touch the scallops until you can see a nice golden brown crust forming on the bottom. 60-90 seconds.
Flip them gently with tongs and let the other side cook.
Place in the butter and chili oil then reduce the heat to medium and begin to baste the scallops in the chili butter mix for another couple minutes. When the sides are opaque they are ready to come off.
