Lightly coated with flour, fried briefly (a couple of minutes, until golden brown) in hot (375 F) oil:
moist, steaming, sweet and juicy inside. Serve immediately.

Make sure to buy "dry" scallops (not preserved with phosphate), otherwise, they won't fry properly (high water content).
We don't use phosphated (that's what you get in supermarkets unless they specifically indicate "dry")
scallops for anything but stews, where high temperature cooking isn't an issue.