How to cook the perfect sea scallops

Ingredients

• 6 large Sea Scallops (dry‑packed, no added water, side muscle removed later)
• 1/2 teaspoon Kosher Salt (for seasoning just before sear)
• 1/4 teaspoon Freshly Ground Black Pepper (for seasoning just before sear)
• 1 tablespoon Olive Oil (high smoke‑point, extra‑virgin preferred)
• 2 sheets Paper Towels (for blotting moisture)

Instructions

1. Buy Fresh Scallops

   Purchase dry‑packed sea scallops the same day you plan to cook them; avoid pre‑soaked or frozen varieties for best texture.

   Time: PT5M

2. Dry and Remove Muscle

   Remove scallops from any packaging, place them on paper towels and pat completely dry. Using a small knife, locate the thin side muscle and pull it away.

   Time: PT5M

3. Season

   Sprinkle the scallops evenly with kosher salt and freshly ground black pepper just before they hit the pan.

   Time: PT2M

4. Preheat Skillet

   Place the cast iron skillet on high heat and let it become smoking hot, about 450°F (232°C).

   Time: PT2M

   Temperature: 450°F

5. Add Oil

   Add 1 tablespoon of olive oil, swirling to coat the surface.

   Time: PT30S

6. Sear Scallops

   Place the scallops in the skillet, leaving space between each. Cook for 90 seconds without moving, then flip and cook the other side for another 90 seconds. They should be lightly golden and still translucent in the center.

   Time: PT3M

   Temperature: 450°F

7. Rest and Serve

   Transfer the scallops to a warm plate, let rest for about 1 minute, then serve immediately. Optional: finish with a squeeze of fresh lemon.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

30g

Carbohydrates

2g

Fat

2g

Fiber

0g