Chefs commonly sear scallops in butter in a nonstick pan (sometimes wrapped with bacon), then serve them with a sauce and sides. They can also be poached, grilled, baked, smoked, or served in sushi. They can also be “cooked” with acidic ingredients for ceviche.
Ingredients commonly paired with scallops include citrus fruit, cream, tropical fruit (especially mango), thyme, butter, cilantro, garlic, shrimp, bacon, black pepper, parsley, vinegar, tomato, white wine, wild mushrooms & peppers.
Take care not to overcook scallops, as they will tighten and become rubbery.