Set the oven to 400°F. Pat the scallops dry and place them in an oven-safe skillet. Toss with the butter and salt and place in the oven for 17-20 minutes, until the scallops have firmed and released some of their liquid.
Remove from oven and place scallops on a plate. Place the skillet with the buttery cooking liquid on the stovetop over medium-high heat. Add the lemon juice and cook until the liquid is reduced by half.
Add the scallops back to the pan and toss to coat in the liquid. Serve immediately. Lovely with a root vegetable puree and a seasonal salad.