Pat scallops dry on paper towels. Make sure you get as much water out as possible. Buy dry scallops if you can. Allow to reach room temperature before searing.
Heat a cast iron skillet over medium-high heat. Sprinkle the scallops on one side with salt and pepper.
Add the avocado oil until heated. Add scallops, salted side down. You will hear them sizzle. Immediately salt and pepper the second side. Cook the scallops for 2 minutes, do not move them at all.
Flip the scallops with tongs and add the butter to the pan. Let the scallops cook for 1 minute more. Baste with the butter. Remove the scallops, plate, and cover lightly with foil.
Turn the heat to medium-low. Remove most of the cooking fat from the pan. Add heavy cream and Jarlsberg cheese spread. Whisk vigorously for 2 minutes until blended into a creamy sauce. Add scallops back in for 1 minute.
Serve with sprinkled chives for garnish.
You can use any high smoke-point oil (Grapeseed or Avocado). If pre-made Jarlsberg spread is not available in your grocery store simply blend the noted ingredients to make your own. Each serving is 3 large scallops.