Seared scallops are the most popular. Quickly heating scallops in a skillet yields golden-brown scallops with crisp exteriors and delicate interiors.
Heat oil in a pan and season scallops with simple spices after prep. A little salt, pepper, lemon zest, and herbs enhance seafood's sweetness.
Grilling scallops is underestimated compared to searing. Scallops are worth the trouble of lighting the grill. They roast wonderfully and taste smokey while retaining their delicate innards.
After drying the scallops, marinade them in olive oil, lemon juice, brown sugar, minced garlic, and chili flakes for less than an hour before cooking.
If you want crunchy scallops, deep fried them. Scallops cooked in breadcrumbs and hot oil are wonderful and ready for tartar sauce.
Put scallops in a bowl of flour with black pepper, garlic powder, and paprika, then dip them in beaten eggs and panko.
However, if you stick to the prescribed time range, you should have the perfect roast.