It’s not so difficult to cook scallops perfectly. Just a couple of tips to keep in mind: make sure you start out with completely dry scallops, go for simple but tasty seasoning, use hot oil, and don’t cook them too long in the pan.
And you’ll find out that pan-seared scallops are not that difficult to make as long as you know the right techniques. The result would be sweet and tender scallops with mild but memorable flavors. It’s easy for this recipe—seared scallops with red onion confit and sage oil—to become an all-time favorite in your home.