When pan-searing scallops, the cooking time can vary depending on the size of the scallops and your desired level of doneness. As a general guideline, follow these steps for cooking scallops:
Pat the scallops dry: Moisture on the surface of scallops can prevent them from developing a nice sear. Use a paper towel to gently pat the scallops dry before cooking.
Preheat the pan: Heat a skillet or non-stick pan over medium-high heat. Add a small amount of cooking oil with a high smoke point, such as canola oil or clarified butter. Allow the pan to get hot, but not smoking.
Season the scallops: Season the scallops with salt and pepper or your preferred seasoning. You can also lightly dust them with flour for a golden crust, if desired.
Cook the scallops: Place the scallops in the hot pan, making sure they are not overcrowded. Give them some space to ensure proper browning. Cook them on one side without moving them for about 2-3 minutes. The bottom should develop a golden brown crust.
Flip and finish cooking: Gently flip the scallops using tongs and cook them for another 1-2 minutes on the other side. The scallops should be opaque and slightly firm to the touch. Be careful not to overcook them, as they can become rubbery.
Check for doneness: If you're unsure whether the scallops are cooked through, you can make a small incision in one of them to check. The center should be slightly translucent but not raw.
The cooking time may need to be adjusted based on the size of the scallops and the heat of your stovetop. It's important to monitor them closely to avoid overcooking. Remember that scallops continue to cook for a short time after you remove them from the heat, so it's better to slightly undercook them than to overcook them.
With practice, you'll be able to determine the perfect cooking time for scallops based on your preferences and the specific size of the scallops you are working with.