Rinse under cold water and pick the muscles off the scallops, season with salt and pepper
Take bread crumbs and add to them some Italian seasoning, fresh chopped basil, marjoram, parsley. Dip the scallops into the mixture covering just the tops and bottoms and set aside.
In a large sauté pan heated to medium high add some good oil and cook a few of the scallops a few at a time for maybe a minute or two then carefully flip them over. You are looking for a nice sear and good color; however you don’t want to cook them all the way through.
When done transfer to a plate and slide them into the fridge for about ten minutes, to stop the cooking process, while you make the sauce.
As for the sauce, wipe out the pan, add a tablespoon of oil and add 1/4 of a diced sweet onion. Sauté for about 7-8 minutes. While the pan is on medium-high heat deglaze with about 1/2 cup of your favorite white wine, let it reduce for another minute or two. Add the juice of a fresh lemon. Finish the sauce by adding 1/4 cup of heavy cream, bring to a boil then lower the heat to low.
Take the scallops out of the fridge and place into the hot sauce just until they heat through; be careful not to cook them too much, you don’t want to overcook them, they will get hard and rubbery.
To be fancy, plate some rice down the center of a plate, place the scallops on top and then spoon some sauce over the rice. Serve right away and enjoy.
Enjoy
Chef John 
I tend not to create a bunch of remarks, however i did some
searching and wound up here Herb Crusted Scallops | Chef John.
And I actually do have a few questions for you if it’s allright.
Could it be only me or does it appear like a few of these remarks look as if they are written by brain dead visitors?
😛 And, if you are writing on other sites, I would like to follow everything
fresh you have to post. Could you make a list of the complete urls
of your public pages like your linkedin profile, Facebook
page or twitter feed?
I do take questions from followers as to what they would like me to make, I’m here to help people that like good food and like to cook. This is the only forum that I maintain, I used to post stuff on Facebook because I had no where to put it all.
Here is the only place, please sign up for the weekly email.
Thanks for that. I’m going to give it a try.
Glad you do, just don’t`t over cook them !