How Long to Cook Sea Scallops (Dry-Packed, U/10 or U/15) in the skillet
Specification: Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry on paper towel for a full minute per side before searing
3-Step Execution Protocol
Preheat skillet to Ripping-hot stainless (500°F surface, avocado oil just short of smoke). Prepare sea scallops (dry-packed, u/10 or u/15) (Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry on paper towel for a full minute per side before searing).
Cook for 3–4 mins total (90 seconds per side). Flip at the 2-minute mark for even browning.
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. Confirm internal temperature reaches 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). Rest for 2 minutes before serving.
FDA seafood safe internal 145°F; "dry" scallop convention per FDA seafood labelling guidance (wet-packed scallops carry added sodium tripolyphosphate that prevents crust formation). Chef-standard 130°F pull for translucent-centre presentation per Serious Eats scallop testing; carryover to 135°F in a 2-min rest.