Rinse scallops and pat dry. Place in a bowl and season with olive oil, salt and black pepper. Set aside.

In a separate bowl, combine mayonnaise, sour cream, lemon juice, garlic powder and paprika powder. Set the sauce aside.

Heat the oil in a skillet over medium-high heat until hot but not smoking.

When oil is hot, add scallops without overcrowding the skillet, and cook until golden brown on both sides (keep an eye on them).

To serve, transfer to a plate, pour a little mayo sauce over them and garnish with black pepper.