Start by ensuring your scallops are thoroughly rinsed and dried with paper towels. This step is crucial as moisture can prevent a good sear. Remove any side muscles if not already done, as they can be tough.
Sprinkle the scallops with kosher or sea salt and freshly ground black pepper on both sides. This simple seasoning enhances the natural flavors without overpowering them.
Place your non-stick skillet over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to heat until it's shimmering but not smoking. This is the key to achieving that delicious crust.
Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear them without moving for about 2-3 minutes until a golden-brown crust forms.
Using a fish spatula, gently flip the scallops and add the remaining teaspoon of coconut oil to the skillet. Cook for another 1-2 minutes until the scallops are opaque and firm to the touch.
Remove the scallops from the skillet and arrange them on a serving platter. Squeeze fresh lemon juice over the top and garnish with lemon wedges for an added burst of flavor.
