Seared scallops are easy and versatile. Use a good non-stick pan that has a lid. For how to buy scallops or sauce ideas for serving, please read the post.
Pat scallops dry. Season top and bottom with salt, pepper, and granulated garlic. Add oil to a non-stick pan and heat over medium heat. When hot, place the scallops in a single layer in the pan. Allow scallops to cook until a golden brown crust forms, then turn carefully with tongs.
Pour in the wine or broth, cover with a lid immediately and turn heat to low. Cook scallops about another 1-2 minutes. Scallops will be slightly translucent in the center when done. Do not over cook them.
Notes
Switch up your flavors:
Mexican flavors, serve with brown rice and tomatillo sauce or fresh salsa