Pan-Seared Sea Scallops
New to scallops? Make sure the scallops are dried thoroughly before searing. A caramelized scallop will have better flavor than a steamed one!
Total cook time
- 1 Tbs vegetable oil (divided)
- 12 large sea scallops
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Rinse scallops and pat dry with paper towels. Season both sides with salt and pepper.
Heat a sauté pan on medium-high heat. Add half of the oil. When tiny wisps of smoke appear, add 6 scallops to the pan. Cook 2-3 minutes to form a deep golden crust. Flip to the other side and cook an additional 2-3 minutes. Remove from heat and cook additional scallops. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.