1 lb large sea scallops (dry-packed preferred)

1 tbsp olive oil (or avocado oil)

1 tbsp unsalted butter

Salt, to taste

Freshly ground black pepper, to taste

Optional garnish: fresh lemon wedges, chopped parsley

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Prep the scallops: Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper.

Heat the pan: Heat a heavy skillet (cast iron or stainless steel) over medium-high until very hot. Add oil.

Sear: Place scallops in the pan, flat-side down, spaced apart. Do not move them. Sear 2–3 minutes until a deep golden crust forms.

Flip & finish: Flip scallops, add butter, and cook another 1–2 minutes, basting with melted butter.

Serve: Remove immediately. Finish with lemon juice and parsley if desired.

Dry = crust: Moisture is the enemy of browning—dry scallops thoroughly.
Don’t overcrowd: Cook in batches if needed to keep the pan hot.
Dry-packed only: Avoid wet scallops (treated with preservatives) for best searing.
Timing matters: Overcooking makes scallops rubbery—pull them as soon as they’re opaque.

Garlic Butter Scallops: Add 1 minced garlic clove with the butter during the last minute.
Lemon Caper Scallops: Finish with capers and extra lemon juice.
Spicy Kick: Sprinkle with smoked paprika or red pepper flakes before searing.
Creamy Finish: Serve over risotto or mashed potatoes with a splash of white wine reduced in the pan.