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Pat the scallops dry with paper towels and sprinkle with salt and pepper. Heat a large stainless skillet. Warm the olive oil over medium-high heat.
Add one scallop to the pan and make sure it sizzles when it touches the pan. Add the remaining scallops to the pan in a single layer and avoid allowing them to touch. Cook the scallops without touching them for about 2 minutes, then use tongs or a spatula to turn them over. If a scallop doesn’t release easily, allow it to cook a few more seconds until it does.
Cook the scallops without touching for 2-3 minutes on the second side. When the scallops are golden and lightly browned on top and bottom and opaque through the sides, they’re done. Serve the scallops immediately while they are still warm.