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Pat scallops dry with paper towels, and season with salt and pepper.
Heat oil in a skillet over medium-high heat.
Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side.
Transfer to a plate.
Repeat with remaining scallops, adding more oil to the skillet as needed.
Serve immediately, with lemon wedges on the side.