Seared Scallops

Seared Scallops

Prep time: 15 minutes | Cook time: 15 minutes | Makes: 3-4

  • 1 pound sea scallops
  • 2 tablespoons ghee or coconut oil
  • Celtic of Pink Himalayan salt
  • Ground black pepper
  • 1 very small garlic clove
  • Chopped fresh parsley (as garnish, optional)
  • Lemon wedges (as garnish optional)


Rinse the scallops well. Blot on paper towels to thoroughly dry. Blot a second time. You want the scallops as dry as possible so they sear, not steam.

Heat a large nonstick skillet over medium-high heat for 1-2 minutes. Add the ghee or oil and heat until very hot. Put the scallops in the pan in a single, uncrowded layer. (If you’re cooking for 4, cook the scallops in batches, overcrowding the pan will prevent a good sear.) Season with salt and pepper and let sear undisturbed for 2-4 minutes, or until one side is browned and crisp.

Do not move the scallops in the pain; barely lift the edge of a scallop to check the color.

Using tongs, turn the scallops and sear for 2-4 minutes, or until the second side is well-browned and the scallops are almost firm to the touch. Their centers should be slightly translucent because the scallops will continue to cook when you remove them from heat. Using tongs, transfer the scallops to dinner plates, leaving the ghee or oil in the skillet.

Add the garlic to the hot skillet, reduce the heat to medium-low, and cook for 1 to 2 minutes, or until the garlic softens. Pour the garlic mixture over the plated scallops. Top with parsley and serve with lemon wedges.