Heat a sauté pan to medium high heat then add a little oil to the hot pan.
Season the quail with salt and fresh ground black pepper, place them in the pan, skin-side down. There should be a good sizzle coming from the pan indicating the quail is being seared to lock in the moisture and it is being caramelized to enhance the flavor.
Do not overload the pan with too many pieces or the steam will not be allowed to release and liquid will gather in the pan and start steaming the quail.
Cook for about 2 to 3 minutes then turn over and cook for another 2 to 3 minutes.
A completely boneless piece will cook in about 5 to 6 minutes on medium heat. Aa piece with bones in it will take a couple minutes longer. You are looking for juices that run clear and should reach an internal temperature of 165°F.