Pat the scallops dry with a paper towel. Salt and pepper both sides of the scallop.
Add oil to a non-stick skillet and place over medium-high heat. Be sure your pan heats up long enough to bring the oil to a shimmer, the point right before it begins to smoke. Right as the oil is about to smoke, place the scallops in the pan and cook about 1-3 minutes on each side making sure to allow a crust to form on the outside. Do not overcrowd the pan because this will create steam, and alter the browning process.
Dust the tops of the scallops with the vanilla powder and continue cooking for about 10 seconds. Remove the scallops from the pan and place on a plate. Gently cover the scallops with a paper towel to keep them warm.
Place the pan back over medium heat, deglaze the pan with the broth for about 2 minutes scraping up any browned bits on the bottom of the pan, and remove the pan from the heat. Drizzle pan sauce over the top of the scallops, or serve the pan sauce on the side.