If not done in advance, remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels. Season with salt and pepper.
Heat large sauté pan over med-high heat. Coat pan with Savory Butter EVOO heat on medium-high heat until the oil starts to shimmer but before it smokes. (It is important the pan is hot enough; otherwise, the scallops will not brown.)
Add scallops to the pan, making sure there is space between each scallop. Cook the scallops about 2 minutes, flip carefully to the other side and cook for another 2 minutes. They should have a nice golden crust and still be slightly translucent on the inside.
When scallops are done, top each with a sprinkle of sea salt and a drizzle of Champagne White Balsamic.