Skewering bay scallops is a good idea in this application because you will have to turn them all once.
Season however you like, thread bay scallops on soaked wooden skewers. Place the scallops on a non-stick broiler pan and broil about 6" away from the heating element, two minutes for bay scallops and three minutes for sea scallops. Turn and broil an additional minute or two for bay or another two for sea scallops.
Pan Searing"¨ Scallops
This method is not suitable for bay scallops since they are not large enough to get a good sear without overcooking. Save this application for sea scallops.
Preheat a large, heavy-bottomed skillet over high heat. Add a bit of olive oil and/or butter to the pan with a brush to make sure the fat coats the entire cooking surface.
Place the scallops in the pan, making sure they are not touching.
Leave them alone and let them cook for about 1 and 1/2 minutes. Turn carefully with tongs and cook another 1 and 1/2 minutes.
Remove from the heat. With this cooking time, the centers of the scallops will still be translucent. If you do not prefer them that way, sear them for two minutes per side.