Simple Seared Scallops

A light, tender protein that cooks in 5 minutes or less?!  It may sound too good to be true, but these scallops are the real deal!

I love how they taste so light & summery over a giant fresh salad- yet can fill you right up on a chilly night, served over creamy Butternut Squash Cauliflower Risotto or with spaghetti squash in my Creamy Lemon Garlic "Pasta" with Scallops.

Scallops are a tricky protein- they're easy to overcook.  The best way to foolproof, perfectly seared scallops every time?  Keep it simple.  

Dry them thoroughly, dust with a little flour (I used coconut flour) to absorb any extra moisture, and season with S & P.  They sear up to a perfect golden brown so quickly, you're best off cooking these babies as the last step before dinner.

Enjoy this quick & easy method for seared scallops, and let me know in the comments how you serve yours up!


  • 1 lb jumbo scallops
  • 1 Tbsp avocado oil or ghee (enough to lightly coat the bottom of your pan)
  • 2 tsp coconut flour, for light dusting
  • salt & pepper, to taste


  1. Pat the scallops dry with paper towels, absorbing as much moisture as you can.
  2. Add the oil or ghee to a large sauté pan or cast iron skillet, heated to medium high.
  3. Lightly dust the tops of the scallops with coconut flour.  Season with salt & pepper.
  4. Add the scallops to the pan, seasoned side down, making sure they don't touch.  Season the other side with salt & pepper.  
  5. Sear the scallops for about 2 minutes per side, until golden brown.  Serve hot!

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