Season the scallops on both sides with kosher salt.
Cover a plate with paper towels, and place the scallops on the plate. Place some more paper towels over the scallops, and set them in the fridge to draw some of the moisture out.
Let them rest in the fridge for 10 to 15 minutes.
Cooking the scallops
Once you are ready to cook the scallops, heat a large cast iron pan over medium high heat.
Once the pan is heated, add the vegetable oil to the pan.
Use paper towel to pat dry the scallops.
Place scallops on to the cast iron pan, leaving space between the scallops. The space between them lets the moisture evaporate while they are cooking.
After about a minute, the bottom of the scallops should be brown, and slightly crispy, once they are browned, flip them over, one by one.
Allow the second side to cook for about another minute, until it has browned.
Transfer the scallops to some paper towel to absorb any excess oil, and then plate to serve.