If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it). Heat a medium nonstick skillet over high heat. Season scallops on both sides with coarse salt and pepper. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels to drain. Serve sprinkled with pink salt, if desired, and lemon wedges.