We know scallops intimidate a lot of cooks, but they’re actually one of the easiest and quickest types of seafood to prepare.
The most important things to remember are to get the skillet nice and hot, to make sure the scallops are dry so they sear rather than steam, and to not touch them until they’ve developed a nice crust on one side and are almost cooked through.
Here we pair them with a warm spring salad and a quick brown butter pan sauce—make this for someone you’re trying to impress, or quarter the recipe and treat yourself to a restaurant-quality weeknight feast. You deserve it—you made perfectly cooked scallops! A bonus is that this is a gluten-free recipe.