Scallops are one of the most tasty treats from the sea. Cooked and served properly, the outside will be crisp while the inside is soft and tender. Most of the time scallops will be over cooked and result in a very rubbery texture that is not fun to chew let alone eat. Follow these simple steps, and you will get restaurant quality scallops every single time.

1. Start Fresh - Only buy high quality seafood that smells and looks fresh.

2. Dry It Up - Dry the seafood well with a paper towel or or kitchen towel. When you place it in the pan, it will start to sear and seal in the juices immediately.

3. Keep it Hot - Work with a hot skillet and leave plenty of room between scallops while cooking. This will allow the water that cooks out of the seafood to evaporate instead of staying in the pan.

4. S&P - Season lightly with salt and pepper to help form the outside crust and enhance the natural flavor of the seafood.

5. Cooking Time - Do not over cook you scallops! A simple sear for 2-3 minutes on both sides should do the trick and leave you with a perfectly cooked scallop.

*** Most Important*** Do not touch the scallops while cooking. Once you place them in the pan, let them cook, turn once and repeat.

Seared Scallops

Place a large non stick or cast iron skillet over medium heat, then let it heat up for 3 minutes. Place the scallops onto a plate and pat both sides dry. Season both sides of the scallop with salt and pepper. Add the oil to the pan, when it smokes place the scallops into the pan with at least 1/2 inch between each one. Let the scallops cook for 2-3 minutes or until you see it has cooked half way up the side - do not touch while cooking. Flip the scallops and repeat. The scallops should be almost cooked though but not completely. Remove the scallops from the pan and serve immediately.