Simple Pan Seared Scallops
Elevate your meal with these easy, tender, and perfectly seared scallops!
Servings: 4 servings
Ingredients
For the Scallops:
- 1 pound scallops (wild-caught preferred, side muscle removed, rinsed, and patted dry)
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper (freshly ground)
- 1 tablespoon plus 1 teaspoon coconut oil
Instructions
Instructions:
- Start by ensuring your scallops are free from excess moisture. Rinse them under cold water, then pat them dry thoroughly with paper towels.
- Once dry, season the scallops with kosher salt and freshly ground black pepper on both sides.
- In your non-stick skillet, heat 1 tablespoon of coconut oil over medium-high heat until hot and shimmering.
- Carefully place the seasoned scallops in the hot pan, ensuring they are not touching each other. Sear for about 2-3 minutes without moving them.
- Once the underside is golden brown, gently flip each scallop. Add the remaining teaspoon of coconut oil and cook for another 1-2 minutes until opaque and cooked through.
- Remove the scallops from the pan and transfer to a serving platter. Squeeze fresh lemon juice over the top and add lemon wedges on the side. Serve immediately.
Equipment
- Non-stick Skillet
- Spatula
- Paper Towels
- Serving platter
Notes
- Always pat the scallops dry for a perfect sear.
- Don't overcrowd the pan; sear in batches if necessary.
- Ensure the pan is hot enough before adding scallops for a golden crust.