LIVE COOK COMPANION

Sea Scallops (Dry-Packed, U/10 or U/15) · skillet

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STAGE 1 / 2

Cook

4:00

Pull at internal temp

130°F pull → 135°F opaque and pearly after a 2-min carryover (below FDA 145°F seafood minimum for a translucent centre; cook to 145°F if that risk applies to any eater at the table)

Doneness cue

A deep mahogany crust releases from the pan on its own — if a scallop sticks when nudged, it is not ready to flip. Sides have gone from grey to opaque pearl.

Total plan: 6:00Datasheet

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