It’s up to you!
Approx. Total/Net Carbs for Entire Dish:
< 1 g / < 1 g
Scallops, rinsed and dried with abductor muscle removed
Salt and pepper to taste
Tips & Substitutions
How do I prepare scallops for cooking?
Rinse the scallops well under water and pat dry. This will ensure that no grit is left on them.
If you see a small rectangular piece of tissue on the side of your scallop that is tougher than the rest of the scallop tear it off. This is the abductor muscle. Wondering where the adductor muscle is? It's the part you’re eating! Now the abductor muscle might not be on all of your scallops as they sometimes come off in the cleaning process. If you miss a couple also don't worry - your scallops will still taste good.
Heat a large skillet over medium-high heat.
While your pan is heating up salt both sides of your scallops.
Once your pan is hot, add the scallops. Make sure you leave about an inch of space in between the scallops. You can cook in batches if necessary. Also, you want your scallops to sizzle when you put them in the pan. If your pan doesn’t sizzle, it’s not hot enough.
Let the scallops cook for 2-3 minutes and then flip. If you try to flip them and they don’t release easily from the pan, give them a few more seconds and then try again - usually if they don’t release it means they’re not ready to flip. Once you’ve flipped them, you should see a lovely golden-brown color.
Let the scallops cook for 2-3 more minutes on this other side. Your goal here is to get both sides that lovely golden-brown and the inside opaque. The scallops will feel firm but slightly soft to the touch.
Serve and enjoy!