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Simple Pan Seared Scallops

Quick and elegant pan-seared scallops with a bright squeeze of lemon.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 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 coconut oil plus 1 teaspoon (total 1 tbsp + 1 tsp)
  • 1 lemon cut into wedges

Instructions

  • Pat the scallops very dry with paper towels; remove any remaining side muscle if needed.
  • Season both sides of the scallops with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  • Heat a large skillet over high heat and add the coconut oil; wait until the oil is shimmering but not smoking. If it begins to smoke, briefly remove the pan from the heat to cool slightly.
  • Arrange the scallops in the hot skillet in a single layer so they are not touching.
  • Sear the scallops without moving them for about 2 minutes, until a golden crust forms, then flip and sear the other side about 2 minutes more; scallops should be golden outside and slightly firm with a touch of translucency in the center.
  • Transfer the scallops to a plate and serve immediately with lemon wedges and your choice of vegetables or pasta.

Equipment

  • Large Skillet
  • tongs or spatula
  • Paper Towels
  • Knife and cutting board

Notes

  • Dry scallops thoroughly for the best sear.
  • Do not crowd the pan; work in batches if needed.
  • Use high heat so scallops brown quickly without overcooking.
  • Remove side muscle if it is still attached for a tender bite.