Alternatively, you could slowly sweat some fairly thinly sliced chorizo, until it sweats it's lovely orange chilli oil, then add the scallops to the pan to cook in the chilli oil.
They don't take too much cooking, so I tend to treat them similarly to how I would raw tiger prawns, by that I mean cooking any slower cooking ingredients first, then adding the scallops to cook in the juices and absorb the flavours.