Before you even think about cooking, lay out all your ingredients. This helps streamline the process. You’ll thank yourself later, especially when you see how quickly things move once you start cooking.

Pat the scallops dry with a paper towel. Removing excess moisture is vital. It ensures a perfect sear. You want them to be golden brown, not steam-cooked. Sprinkle sea salt lightly over both sides of the scallops.

In a heavy skillet, heat the vegetable oil over medium-high heat. You’ll know it’s ready when a drop of water sizzles upon contact. The goal is to create that beautiful, golden crust without overcooking the scallops.

Carefully place the scallops in the skillet. Make sure not to overcrowd them; they need room to breathe and sear properly. Sear them for about 2–3 minutes on one side until you see a lovely golden-brown crust. Flip them and cook for an additional 1–2 minutes. You want them opaque in the center but still tender.

Once flipped, quickly spoon the chili paste mixture made from the ginger and lemon juice over the scallops. This allows the scallops to soak up that delicious spiciness. You’ll notice the vibrant color and aroma drawing everyone’s attention.

Remove the scallops from the skillet and place them on a serving platter. Garnish with cilantro leaves for a pop of color and freshness. Invite your friends to dig in and celebrate this culinary achievement!