To cook scallops perfectly, the general stovetop method involves searing them for about 2 minutes on the first side without moving them, then flipping and cooking for an additional 1 to 2 minutes on the other side until they develop a golden crust and are opaque in the center. This usually totals about 3 to 4 minutes of cooking time
. Here are key points for stovetop cooking:
- Pat scallops dry before seasoning with salt and pepper.
- Use a hot skillet with high smoke point oil (like avocado or vegetable oil).
- Place scallops spaced apart so they don’t steam.
- Cook 2 minutes on the first side without touching.
- Flip and cook 1 to 2 minutes more, optionally basting with butter.
- Scallops should feel firm with a slight bounce when done but still be moist inside.
- Avoid overcooking to prevent rubberiness
For baked scallops, cook them in a preheated oven for about 12 to 15 minutes until the crust is golden and the scallops are cooked through but still translucent inside
. In summary:
- Pan-seared scallops: 3 to 4 minutes total (2 minutes one side, 1-2 minutes other side).
- Baked scallops: 12 to 15 minutes at oven temperature.
This timing ensures scallops are tender, juicy, and flavorful without becoming tough
