Seared Sea Scallops

A lot of people I know are afraid to cook sea scallops on there own. I don’t blame people, frozen scallops are just gross and fresh ones carry a hefty price tag at around $25.99lb which can really turn some people off. They are usually the most expensive item at a restaurant which leads people to believe they are difficult to cook, but trust me it is easy.  Usually at a restaurant you will get 3 or 4 scallops for about $30 if you are lucky, but I got 10 of these big boys for $26.  Including in season asparagus, made this meal for 2 way cheaper than going out.


  • 1 lb fresh sea scallops
  • salt & pepper to taste
  • 2 tbs grassfed butter (I prefer unsalted butter but you can substitute ghee if you are doing a Whole 30)
  • 1 tbs extra virgin olive oil


  • Rinse off scallops and remove the muscle flap if the fish monger did not remove.
  • Pat dry with paper towels
  • Heat a stainless steel skillet on medium high heat. Add butter and olive oil to pan.
  • Season scallops with salt and pepper on each side.
  • Drop scallops into skillet remembering which order they were placed in.  The pan is hot enough when you here the nice sizzle sound when the scallops are put in.
  • Don’t touch the scallops for at least 3 minutes.  Check the first one placed in the pan to see if a nice sear has formed.  If there is the nice brown colored sear, flip over, if not wait another minute.
  • Cook on opposite side for approximately 3 to 4 minutes.

See, easy!