1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to remove liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
3. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). Transfer scallops to large plate and cover loosely with aluminum foil. Wipe out skillet with paper towels and repeat cooking with remaining oil, scallops, and butter. Serve immediately with lemon wedges.
4. For the vinaigrette: Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in olive oil. Season with salt to taste.