How to Sear Perfect Scallops
Serves: 2 · Prep: 5 min · Cook: 4 min
Storage: Best enjoyed fresh. Refrigerate leftovers for 1–2 days and reheat gently.
How to Make It
Pat 1 lb scallops completely dry with a paper towel. Remove the side muscle if attached.
Season both sides with sea salt and black pepper.
Heat 1 tbsp avocado oil in a skillet over high heat until just smoking.
Add scallops in a single layer. Don't crowd the pan.
Cook undisturbed for 2 minutes until a golden crust forms.
Flip and cook another 1–2 minutes until just opaque in the center.
Serve immediately.
Eat Shed Glow® Meal Builder
Counts as: Quality Protein
Portions: Women 4–6 oz (3–4 scallops) · Men 6–8 oz (5–6 scallops)
Portions may adjust based on hunger, activity level, and individual goals.
Notes
The secret to restaurant-quality scallops is dry scallops and a screaming hot pan. Any moisture will cause steaming instead of searing. Don't move them once they hit the pan. You're looking for a deep golden crust on each side.
Top with microgreens for a fresh finish, or add halved cherry tomatoes to the pan in the last minute of cooking for extra flavor.
