First you want to check to make sure you have "dry" not "wet" or solution treated scallops. There is a huge difference in how they will sear.

Salt them. Do not put pepper on them until you're done searing.

Bring cast iron to searing hot with ghee.

Sear one side without touching them for two minutes but it depends on the size honestly.

If the scallop doesn't pop off the cast iron skillet it wasn't finished searing.

A bit like a steak or burger, it should release.

Then flip and sear for maybe one minute or less. Remove and place on room temp plate.

I use a separate pan and melt on low: butter, splash of white wine, pepper, fresh garlic with one sprig rosemary.

It'll take practice because there are many variables.

Pour butter sauce over the scallops after you've removed the scallops from the skillet. The rosemary should be bright green not brown. Don't burn the butter. You're goal is to melt it not cook it.

Don't forget to remove the tough side-muscle.