Rinse the scallops (if there is any grit) and pick off the small side muscle from each. Pat dry with paper towels and let them come to room temperature for 10 minutes or so. Do not salt the scallops before cooking or they will sweat moisture, which makes it harder to get a crust. Heat a large cast iron skillet (or other heavy-bottomed pan) over medium heat. When the skillet is hot, spread the olive oil evenly and place the scallops in the pan, circle side down. Don't crowd the scallops in the pan - there should be space around each. Sprinkle some salt on each scallop and use the backside of a spoon to push each scallop down gently into the pan to ensure optimal contact between the scallop and the hot skillet. Do not move the scallops around in the pan or turn them over. After about 4 minutes, place the herb twigs in the gaps between the scallops, melt the butter in the pan and sprinkle some additional salt as well as the lemon juice into the pan. Tilt the pan to one side and use the spoon to individually baste the scallops in the hot fat. Continue cooking and baste them once or twice more. The scallops are done when they've turned opaque all the way up and the grooves at the top have begun to open up and deepen, after about 10-12 minutes of total cooking time. Immediately remove the scallops from the pan, separate them from the herbs and place them on some clean paper towel, seared side up. Serve.