How Long to Cook Scallops
Sea scallops (large) or bay scallops (small). Fresh or thawed.
The Short Answer
On the stove, scallops takes 2–3 minutes. The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Grill
Temperature: 450°F
Time: 2–3 minutes
Per side on well-oiled grates. Use a grill basket for bay scallops so they do not fall through.
🍳 Stovetop
Time: 2–3 minutes
Per side in a smoking hot skillet with oil. Pat scallops bone-dry first. Do not move them once placed. The crust is everything.
The secret to a restaurant-quality scallop sear: pat them absolutely dry with paper towels, get the pan smoking hot, and do not touch them for 2 full minutes. The golden crust forms from uninterrupted contact with the hot pan.
Frequently Asked Questions
Two causes: overcooking and excess moisture. Pat them dry before cooking and sear for only 2-3 minutes per side. They should be golden on the outside and translucent in the center.
The Bottom Line
Scallops is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026 | Our methodology