Pan-Searing Scallops
The difference between a rubbery scallop and a sweet, buttery one is about sixty seconds of heat management. Treat them with extreme care; they are delicate proteins that do not forgive overcooking.
Moisture is the enemy of the crust.
If the scallops are damp when they hit the pan, they will steam instead of sear. Use dry-packed sea scallops and pat them thoroughly with paper towels before seasoning.
- heavy-bottomed cast iron or stainless steel skillet
- tongs
- paper towels
What goes in.
- 1 lblarge dry-packed sea scallops
- 2 tbsphigh-smoke-point oil, such as grapeseed or avocado
- 1 tbspunsalted butter
- to tastekosher salt
The Release Test
Never force the scallop off the pan surface. When the crust is properly formed, the protein will pull away from the metal cleanly on its own.
The method.
Prep the scallops
Remove the small, tough side muscle if still attached. Pat each scallop dry with paper towels until the surface feels tacky to the touch.
Season
Salt the scallops lightly on both sides just seconds before they enter the pan to prevent the salt from drawing out moisture.
Heat the pan
Place your skillet over high heat. Add the oil and wait until it begins to shimmer and produce thin wisps of smoke.
Sear
Place scallops in the pan clockwise. Leave them untouched for 2 minutes. Do not move them.
Finish
Once the crust is deep brown, flip them. Add the butter to the pan, let it foam, and spoon the melted butter over the scallops for 30 seconds before removing from the heat immediately.
Other turns to take.
Lemon-Herb Butter
Add a squeeze of fresh lemon juice and a sprig of thyme to the butter during the final 30 seconds of cooking.
When it doesn't go to plan.
Crowding the pan drops the temperature; sear in two batches if your pan is smaller than 12 inches.
Use a splatter guard if you are sensitive to popping oil.
Serve immediately; scallops continue to cook from residual heat even after they leave the pan.
The ones that keep coming up.
How do I know if they are 'dry-packed'?
Check the label. 'Wet-packed' scallops are treated with phosphates that absorb water, making a good sear nearly impossible.
Can I use olive oil?
Standard olive oil has a low smoke point and will turn bitter at the temperatures required for a proper sear. Stick to neutral, high-heat oils.
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