Cost Breakdown

Critical Success Points

• • Removing the side muscle and membrane cleanly.
• • Patting the scallops completely dry before searing.
• • Ensuring the pan is very hot before the scallops touch it.
• • Timing the sear to achieve a golden crust while keeping the interior medium‑rare.

Safety Warnings

• • Scallops are delicate; handle with a sharp knife to avoid slipping.
• • Hot oil can splatter – keep face away and use a splatter guard if needed.
• • Do not overcook; overcooked scallops become rubbery.