How do you not overcook scallops?

Chef's answer
Because scallops can overcook quickly, skewer them after you prepare and dry them. Skewered scallops are easy to get on the grill and even easier to get off quickly, in order to prevent overcooking. Heat a grill to medium-high heat. Brush both sides of the scallops with olive oil, and season as you desire.
Frequently asked Questions 🎓
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The scallops will be cooked with a slightly rare-medium rare center at this point. You can continue to cook for 2 min if you prefer them to be closer to medium (We prefer them closer to rare). Serve immediately with some lemon wedges to add a touch of citrus and sprinkle with finishing salt to taste.
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Instructions
  • Take the scallops, thawed if frozen, and place them on a paper towel. ...
  • Heat a cast iron skillet or non-stick pan over a high heat.
  • Once the pan is very hot, add the oil.
  • Place each scallop carefully into the oil and cook untouched for 2 minutes.
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    And lean muscle requires quick cooking. An overcooked scallop has a very chewy texture. That's because the proteins have cooked to the point that they squeeze out all the moisture. And there is no extra fat present in a scallop to help to mask the fact that they are overcooked.
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    Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always end up raw in the middle. The insides are cold, fishy tasting, and, to be honest, pretty nauseating..
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    Pat scallops dry with paper towels. Season generously with Kosher salt and freshly ground black pepper. Place on a plate.
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    Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always end up raw in the middle. The insides are cold, fishy tasting, and, to be honest, pretty nauseating..
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    Cast iron pansCast iron pans are my favorite for searing because they retain heat so well and preheat nicely. Drop in your scallops, and make sure to give them enough space in the pan so they're not steaming each other.
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