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Adjust Servings:
Sea Scallops – 8
Kosher Salt – ¾ tsp
Ground Black Pepper – ½ tsp
Grape Seed Oil – 1 tbsp

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Seared Scallops With a Perfectly Golden-Brown Crust

Seared Scallops With a Perfectly Golden-Brown Crust

  • 10 min
  • Serves 2
  • Medium




As far as seafood goes, there is nothing quite like seared scallops. After all, their buttery, slightly sweet flavor and perfectly caramelized crust give even a lobster a run for its money. On top of that, they are super low-maintenance, coming together in only 10 minutes.

Today, Cook It are beyond excited to teach you how to make restaurant-worthy pan-seared scallops with a golden exterior and tender texture in the comfort of your kitchen. This recipe is simple to prepare: it requires minimal ingredients and prep work yet turns out mouthwateringly delicious. Fancy and fuss-free, scallops will make a perfect treat both for a special occasion and a busy workday.



Start by removing the little rectangular tag of tissue on the side of each scallop. Blot the scallops dry with a paper towel and sprinkle one side with half of the salt and pepper.


Heat oil in a skillet until shimmering. Arrange the scallops, seasoned side down, in a clockwise direction in the pan, making sure they are not touching each other.


Sear undisturbed until the edges of the scallops' bottoms turn golden brown, about 1 ½ minute, then season with the remaining salt and pepper.


Gently turn each scallop over, working around in the same order you added them to the pan, and cook a minute more. Remove from the skillet, and let rest for a couple of minutes before serving.

What's surprising about scallops is that most people only order them at restaurants because they seem too hard to cook at home. In reality, seared scallops are one of the easiest things you can make yourself. Give this recipe a whirl, and let us know how you like it!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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