Scallops cook very quickly and can turn rubbery if handled incorrectly. With the right heat and timing, they become tender, juicy, and lightly caramelized.
How to cook scallops properly
To cook scallops properly, use very high heat, dry them well before cooking, and sear briefly without moving them until a golden crust forms.
Why scallops often turn rubbery
Scallops are lean and contain little fat. Overcooking causes moisture to escape, tightening the muscle fibers and creating a tough texture.
Excess surface moisture also prevents proper browning and leads to steaming instead of searing.
Preparing scallops before cooking
- Pat scallops completely dry with paper towels
- Remove the small side muscle if attached
- Season lightly just before cooking
Best pan-searing method
- Heat a heavy pan over high heat until very hot
- Add a small amount of oil with high smoke point
- Place scallops in a single layer without crowding
- Cook 1.5–2 minutes per side
- Flip once and remove immediately when opaque
How to tell scallops are done
- Golden-brown crust on the outside
- Center is opaque, not translucent
- Texture feels springy but not firm
Common mistakes
- Overcooking scallops even by 30 seconds
- Cooking with wet scallops
- Overcrowding the pan
- Using low heat
Conclusion
Once you know how to cook scallops properly, they become one of the fastest and most elegant seafood dishes. High heat, dryness, and short cooking time are the key to success.