Salmon
About 8–10 minutes
- Pat fillets very dry and season with salt and pepper.
- Heat oil in a pan over medium-high heat.
- Place fillets skin-side down and press gently for 10 seconds.
- Cook 4–6 minutes until the skin is crisp and the flesh is opaque about two-thirds up.
- Flip and cook 1–3 minutes more. Salmon is done at 145°F (63°C), or when it flakes easily.
Scallops
About 4–5 minutes
- Remove the small side muscle and pat scallops very dry.
- Season with salt and pepper.
- Heat oil in a pan until shimmering, over high heat.
- Sear 1½–2 minutes without moving until deep golden.
- Flip, add a knob of butter, and cook 1–2 minutes. Center should be just opaque.
Tips for both
- Dry surfaces brown; wet ones steam.
- Do not crowd the pan, so food sears instead of stewing.
- A squeeze of lemon and fresh herbs finish either dish well.
- Serve right away; seafood overcooks quickly.