Simple Pan Seared Scallops

This Simple Pan Seared Scallops recipe is a quick and easy way to impress at dinner!

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 servings

Course: Main Course

Cuisine: Seafood

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
1 teaspoon coconut oil for finishing

Instructions

Start by ensuring your scallops are completely dry. Use paper towels to pat them dry thoroughly. Season both sides with kosher salt and freshly ground black pepper.
In a heavy-bottomed skillet, heat 1 tablespoon of coconut oil over medium-high heat until it shimmers but doesn't smoke, about 2–3 minutes.
Carefully place the scallops in the skillet, ensuring not to overcrowd them for proper searing.
Let the scallops sear without moving them for about 2–3 minutes until a golden crust forms.
Once flipped, add the remaining teaspoon of coconut oil and continue cooking for another 1–2 minutes until the scallops are opaque and firm to the touch.
Remove the scallops from the skillet, transfer to a serving plate, and squeeze fresh lemon juice over the top. Serve immediately with lemon wedges on the side.