I have done that, Sooz. I'm just not happy with the results. Plus, it sets off the smoke detector.

Today might be different as it's cool enough outside to have the windows open. First time in weeks, maybe months.

All your options will work, though I think the oven will add enough juggling that they'll inevitably be overcooked, and you won't have as much control. Is it the stove you're not happy with? (I can't help with the smoke detector. :) ) If you're not happy with the results, what is going wrong? I can say that one of the most important things is not to crowd them. Keep like an inch or more between them at the closest, and more across the pan. I've found that, all other things being equal, I can pretty much do the same number of pieces in an 8" and an 11". You also have to get the pan screaming hot. If you have a regular stove with no dragon's breath, a great "cheat" is to heat the pan in the oven, get the stove going good and hot with a kettle or something, then replace the kettle with the oven hot pan. If your grill is your best choice for dragon's breath heat and no smoke signals, go for it.

I have a gas stove.

I am going to stick the skillet in the oven right now!

plllog - They just do not seem to get much color for me.

It's been awhile but the last time I cooked scallops was for this recipe. Just sharing since the searing worked really well for me.

https://www.youtube.com/watch?v=r-fJFAi_ml0

I use part clarified butter and part oil. Hot pan, (mine's not cast iron), electric stove, dry scallops, put them in pan, turn the heat down a bit, cook without turning until seared, turn once (turn up the heat again if needed) and cook until just barely done.
Mine are perfect every time. I prefer the Maine scallops to the Alaska Weathervane because it's so easy to overcook the smaller ones without getting a sear.

Yes! Olychick mentioned DRY. Dry is important. If they're wet, they'll steam rather than searing.

Butter for sure will brown.

Screaming hot pan, dry scallops, oil/butter, let the color come up 1/3 of the way then turn.

A trick is to dust scallops with a little flour or corn starch, to keep them dry and for faster browning . Another is to chill them in the fridge, so the interior is cold and resists over cooking better. Also, there’s no reason to get both sides beautifully brown, you can do one side for “presentation” and then just get the other side kinda-brown. If your pan can’t get hot enough, these tricks can help.

Scallops have a very delicate texture and taste, overcooking is a waste of expensive scallops.

I don't get the idea of browning scallops. There is no fat in scallops, and nothing to give the Maillard browning reaction and aroma. So you have to do all kinds of "recipes" to give that browning appearance.

I don't brown scallops when I cook scallops for myself. I only brown scallops when I cook for others, because they expect to see scallops browned.

Yes, as John said, I only brown one side.

dcarch

Thanks for the responses and tips. I preheated the skillet and that really worked. We had a lovely dinner last night.

Very nice! :-)

chloebud - I see that Ina floured her scallops before cooking. I did not do that this time. Maybe next time though I was happy with my results.