Scallops that have stuck on the pan aren't attractive to the eyes. They are also quite expensive, and ruining them can be such a waste. One thing that causes the scallops to stick is adding them to a not-so-hot pan. Your scallops sizzle when added into a hot pan and are ready to be devoured within minutes. Using enough oil or butter is another excellent way to prevent sticking, and you should wait till it gets really hot; otherwise, you will end up with a sticky mess on the pan. Using at least 3 tablespoons of oil can significantly reduce the chances of your scallops sticking. Check on the time you allow the scallops to sear. If you turn them too soon, the proteins will not have caramelized well, and so they won't release from the pan quickly. Give them sufficient time- around 3 minutes, then flip them on the other side to cook.