Salt the scallops and sear them in the oil in a pan over high heat, about 3 minutes..

Flip the scallops and add 2 tbs of butter to the pan while the second side sears for another 3 minutes.

Remove the scallops from the pan and set them aside.

Add the shallots to the pan and mix them with the butter.

Add the garlic in, and let the mixture cook until the garlic is fragrant.

Add the sweet vermouth to the pan and stir, deglazing the pan so nothing sticks.

Juice your 1/2 a lemon into the pan.

Mix and add a little salt, pepper, and a sprinkle of red pepper flakes.

Spoon your sauce mixture over your scallops, and enjoy!