Step 1

Working one by one, give the scallops a quick rinse under cold water to rinse away any sand that might be stuck on the flesh of the scallop (this helps prevent gritty seared scallops). Check each scallop for its adductor muscle – if present, it looks like a small, rectangular tag positioned right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Some of your scallops may not have their side muscle attached – totally normal! Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.

Step 2

Add the avocado oil to a large nonstick or stainless steel skillet over medium-high heat. Season the scallops generously with kosher salt, about 1 teaspoon per pound. If desired, season with cracked black pepper. If the salt draw some moisture to the surface of the scallops, use a fresh paper towel to pat dry again.

Step 3

Once the oil is hot, carefully transfer the scallops to the skillet. Work in batches, as needed, to avoid overcrowding the pan. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more. You will be able to tell that the scallops are cooked through when the side of the scallop is opaque top-to-bottom. Transfer the seared scallops to a fresh paper towel-lined plate. Repeat with any remaining scallops, adding extra oil to the pan as needed.

Step 4

You can enjoy your perfectly pan-seared scallops with crusty bread & a big squeeze of fresh lemon juice, drizzle them with herbaceous sauces like chimichurri or pesto, or pair with your favorite dishes. Pan-seared scallops are a great, easy seafood option to pair with steak for a surf & turf dinner at home. They’re also great on pasta – my favorite is this Pesto Pasta with Seared Scallops. Enjoy!