When pan-searing scallops, the cooking time can vary depending on the size of the scallops and your desired level of doneness. Here's a general guideline for pan-searing scallops:
Preheat your skillet or non-stick pan over medium-high heat. It's important to have a hot pan to achieve a good sear.
Pat the scallops dry with a paper towel to remove any excess moisture. Moisture can hinder browning and searing.
Add a small amount of cooking oil with a high smoke point, such as vegetable oil or clarified butter, to the hot pan. Swirl the oil to coat the bottom evenly.
Place the scallops in the pan, making sure they are not overcrowded. Leave some space between each scallop to allow for even cooking and browning.
Cook the scallops on one side without moving them for about 2-3 minutes. The exact time will depend on the size of the scallops. You will notice a golden brown crust forming on the bottom.
Gently flip the scallops using a pair of tongs. Cook for an additional 1-2 minutes on the other side. The scallops should be opaque and slightly firm to the touch, but still tender and not overcooked.
Remove the scallops from the pan and let them rest for a minute before serving.
Keep in mind that these are general guidelines, and you may need to adjust the cooking time slightly based on the size and thickness of your scallops. It's always a good idea to monitor the cooking process closely to avoid overcooking, as scallops can become tough and rubbery if cooked for too long.