Seared Scallops with Extra Virgin Olive Oil Recipe | Morocco Gold

Ingredients

• 1 pound sea scallops
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil (or enough to coat bottom of pan)
• If not done in advance, remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels.
• Season with salt and pepper.
• Carefully add scallops to the pan, making sure there is space between each scallop.
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• Space Them Out Crowding lowers the pan temperature and traps steam. Rule: Each scallop should have breathing room. Cook in batches if necessary.
• Flip Once — That’s It Scallops only need one flip. Second side: 30–60 seconds max. They should feel slightly springy, not firm, when pressed.
• Remove Early and Rest Briefly Residual heat finishes the job. Technique tip: Transfer scallops to a warm plate and rest for 30 seconds. This prevents carryover overcooking.
• Season After SearingSalt draws out moisture. Best practice: Lightly season just before cooking or immediately after removing from the pan.
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