Thaw the scallops, and pat dry. Season with the AP rub on all sides.
Heat a pan to medium-high heat. I used a non-stick pan, but a well-seasoned cast iron pan would also work.
Add avocado oil and get it hot. It should be shimmering.
Add the scallops to the oil. It should be sizzling. Cook for 2-3 minutes, until the bottoms are seared. Try to avoid moving or touching the scallops. There should be some sear showing on the edges of the scallops.
Flip the scallops to sear the other side. Cook for 2 minutes.
Turn the heat down to med-low (2 to 3), and add the butter to the pan. Let the butter melt and then baste the scallops with the butter and avocado oil mixture for 30 seconds.
Serve hot.
