Mince garlic and ginger. Slice green onions. 

 

In a large non stick pan, add oil and place over high heat. When hot, reduce the heat to low, spread oil out, and add ginger and garlic. Shake occasionally to lightly toast for 5-10 minutes or until pieces are golden brown. Keep over low.

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Preheat a skillet over high heat with the oil. Pat scallops dry with paper towel and remove the extra muscle on the scallops if it's not already.

Season the top side with salt. 

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When pan is hot and just smoking, place scallops salt side down in the pan. Cook for 1-1.5 minutes or until first side is golden brown.

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Flip and wait 1 minute before removing from the heat. Wait another minute, off of the heat, before transferring to plate. Bottom should also be golden brown and the sides should look just cooked through.

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Remove to a plate and serve right away with garlic ginger chips and green onions on top.