The secret to perfectly browned scallops is to pat them dry before sautéing. For variety, try this recipe with shrimp instead of scallops, or a combination of the two.

Ingredients
3 tsp canola oil, divided
1 1/2 pound scallops, about 20 sea scallops (pat dry with a paper towel)
1 medium onion(s), cut in half and then thinly sliced
1/2 pound shiitake mushroom(s), stems discarded, caps sliced
1 Tbsp ginger root, freshly grated
2 tsp minced garlic
1 cup carrot(s), shredded
1 cup mung bean sprouts
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lemon juice
1 medium scallion(s), sliced (for garnish)
1/4 cup carrot(s), shredded (for garnish)

Instructions
Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.
Heat remaining teaspoon of oil in same skillet. Add onions and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.
Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in 1 cup of carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.
To serve, spoon 1/2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with remaining scallion and carrot.