Like Board-O. Just salt and pepper. Why mess with a great thing?
I assume we're talking about big sea scallops, which are far superior to the much smaller bay scallops.
I sometimes sauté chopped apple and Belgian endive with a bit of apple cider vinegar, mound it in the center of the plate, and lean the scallops against it. This is an Alsatian-style recipe, from Jacques Pepin. Great with Alsatian Riesling or Pinot Gris.