First things first, we need to get those scallops thawed. Place the scallops in a bowl and cover them with cold water. Let them sit for about an hour. Changing the water once is helpful to remove any excess ice.

Once the scallops are fully thawed, take them out of the water and pat them dry with a paper towel. This step is crucial. Moisture can prevent that wonderful sear we’re after.

Next, season the scallops generously with kosher salt, freshly cracked black pepper, and a sprinkle of garlic powder. The seasonings create a great foundation of flavor.

In a large skillet, heat the clarified butter over medium-high heat. Make sure it’s hot enough to sizzle when you add the scallops. This creates a perfect sear.

Carefully add the scallops to the pan, ensuring they aren’t crowded. Let them cook for about two to three minutes without moving them. This allows a golden crust to form. Flip them over using tongs and cook for another two minutes.

Once the scallops are cooked through and golden, drizzle the olive oil and lemon juice in the pan. Toss in the smoked paprika and parsley, letting the flavors meld together for a minute.

Finally, serve those beautiful scallops over your vibrant pasta salad. Bon appétit!