Frozen should work! Thaw them several hours ahead of time or overnight in the fridge and make sure that the bag they come in says 'ingredients: scallops' and nothing else. (Avoid wet pack preservatives.) The trick to an excellent sear is a sizzle hot pan, oil that won't burn or smoke (vegetable) and the Big Deal is DONT FUSS WITH THEM. You'll lose your carmalization if you shake the pan or pick them up to peek at them. Just lay them in and let them be. I like 90 seconds on each side and a little rare in the center still. HTH!
Your scallops look perfect! Mine never turn out! Any tips? I get a good seat on them, but they don't usually taste good. I do admit, I've only ever tried frozen. Fresh is too expensive for this Special Ed teacher's blood. ? Can you achieve deliciousness with frozen??