Natural Dry Scallops

Pat thawed scallops dry with a paper towel to remove any excess moisture. Preheat a skillet or frying pan over medium-high heat. Add a small amount of oil or butter to the preheated pan and heat until the oil shimmers or the butter melts and begins to foam. Place the scallops in the pan. Avoid overcrowding the pan, as it can cause the scallops to steam instead of sear. Cook scallops for 2-3 minutes on each side, avoiding moving or flipping them too soon to ensure proper searing. When done the scallops should be opaque and firm to the touch but still tender (internal temperature 145°F).

Remove the scallops from the pan and let them rest for a minute or two before serving. This allows the juices to redistribute and results in a more tender and flavourful scallop.

Scallops are best air-fried from frozen. Preheat air fryer to 390°F. Lightly spray the basket with cooking spray or oil. Arrange the frozen scallops in a single layer in the basket and air fry for 4 minutes. The scallops are done when they turn opaque and are firm to the touch but still tender (internal temperature 145°F).

Remove the scallops from the air fryer and let them rest for a minute or two before serving. This allows the juices to redistribute and results in a more tender and flavorful scallop.

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.