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Scallops

Dry-packed sea scallops, about 1.5 oz each

Quick Answer

Scallops: sear on high heat for 2–3 min/side. Internal temp: 130°F / 54°C.

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Safe Internal Temp
130°F / 54°C

Cooking Methods

↕ Slide the temperature to see how cook times change

High2–3 min/side
Burner Guide: High heat is non-negotiable for scallops. The pan should be smoking slightly. If the scallop doesn't sizzle violently when it hits the pan, take it out and wait — you'll steam it instead of searing it. Use clarified butter or oil with a high smoke point. Don't crowd the pan or the temperature drops.
✎ Don't touch until golden. Butter baste.

Food Safety

Scallops are done at 130°F, but most people cook by sight and touch rather than thermometer — they're too small and cook too fast. Done scallops are opaque on the outside with a slightly translucent center. They should feel like the flesh at the base of your thumb when you touch your index finger to your thumb. Overcooked scallops are rubbery.

Frequently Asked Questions

What are the best tips for cooking scallops?
MUST be dry-packed, not wet. Pat VERY dry — moisture is the enemy of a sear. Remove side muscle.
What internal temperature should scallops reach?
Scallops are done at 130°F, but most people cook by sight and touch rather than thermometer — they're too small and cook too fast. Done scallops are opaque on the outside with a slightly translucent center. They should feel like the flesh at the base of your thumb when you touch your index finger to your thumb. Overcooked scallops are rubbery.
How do you sear scallops?
Sear at 2–3 min/side. Don't touch until golden. Butter baste.
How do you roast scallops?
Roast at 12–8 min. Sear first, finish in oven for large batches.
How do you grill scallops?
Grill at 2–3 min/side. Oil well. Use a grill mat if needed.
How do you broil scallops?
Broil at 6–8 min. Great for scallops gratinée.