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Pick larger scallops at the store - larger has more surface area for a better sear and also less likely to overcook
Thoroughly pat dry after seasoning and before searing. If there is any moisture it will stick to the pan and won't get a good sear.
Do the mercury ball water test to make sure your stainless steel pan is hot enough. If water dances on top of the surface, it is hot enough to add oil and will essentially be nonstick.
Sear on medium high heat on the first side until there is a good crust.
Cook on low heat on the second side and baste with butter or fat. If you cook on higher heat it will overcook!