Place scallops on a paper towel lined plate and generously salt. Let sit uncovered in the fridge for 15 minutes to overnight. Pat excess moisture with paper towel.
Gather your butter, honey, and rosemary and put it somewhere near your stove for easy access—you don’t want to be scrambling for it when your scallops need you! Heat oil in a large cast iron or non stick skillet over medium high heat until oil is barely smoking. Add scallops, cooking undisturbed, until golden brown and crusty, 2-3 minutes. Flip to just barely cook the second side, 30 seconds. Turn off flame and add butter, honey, and rosemary springs, then baste the scallops with your delicious rosemary honey butter. Salt to taste and serve over Greek yogurt and top with more honey butter, aleppo pepper, parsley, and pistachios.