Best Method: Pan-Seared Dry Sea Scallops

1. Thaw completely.
Thaw in the refrigerator overnight. Pat the scallops completely dry with paper towels.

2. Remove the side muscle.
If present, peel off the small tough side muscle from each scallop.

3. Season lightly.
Just before cooking, season both sides with salt and pepper.

4. Heat the pan.
Use a cast iron or stainless steel skillet over medium-high to high heat. Add a high-smoke-point oil like avocado oil.

5. Make sure the pan is very hot.
The oil should shimmer but not smoke excessively.

6. Place scallops in the pan.
Set them down with space between each scallop. Do not overcrowd the pan.

7. Sear the first side.
Cook 2–3 minutes without touching or moving them. A deep golden-brown crust should form.

8. Flip once.
Turn each scallop over and cook another 1–2 minutes.

9. Add butter.
Reduce heat slightly. Add butter, minced garlic, and a squeeze of lemon.

10. Baste the scallops.
Spoon the butter over the scallops for 30–60 seconds.

11. Remove immediately.
The center should still be slightly translucent and tender. Internal temperature should be around 120–125°F.

12. Serve.
Finish with fresh lemon juice and chopped parsley.

Important: The key to restaurant-quality scallops is getting them completely dry before cooking. Moisture prevents the golden crust from forming. A large dry scallop usually needs only 2–3 minutes on the first side and 1–2 minutes on the second side. Overcooked scallops become tough and chewy very quickly.