Place the scallops on a clean plate or tray and use paper towels to gently pat them completely dry on all sides. This step is very important because removing excess moisture helps the scallops develop that beautiful golden crust instead of steaming in the pan.

Transfer the dried scallops into a mixing bowl and drizzle with olive oil. Add paprika, chili flakes, minced garlic, salt, and black pepper. Gently toss everything together using your hands or a spoon until each scallop is evenly coated with the seasoning mixture.

Place a heavy skillet or pan on the stove over medium-high heat and let it heat up for a few minutes. You’ll know it’s ready when the pan feels very hot and a drop of water sizzles instantly on contact.

Carefully place the scallops into the hot pan in a single layer, making sure not to overcrowd them. Let them cook undisturbed for about 2–3 minutes on one side until a golden, slightly charred crust forms, then flip and cook the other side for another 2–3 minutes.

Once both sides are nicely seared, squeeze fresh lemon juice over the scallops while they are still in the pan. Let it cook for a few seconds to enhance the flavor, then remove the scallops from the heat immediately to prevent overcooking.

Transfer the scallops to a serving plate right away and serve while they are hot and juicy for the best texture and flavor.