Searing Scallops
The difference between a scallop that sticks and shreds and one that releases easily with a crust is almost entirely about moisture. If the surface is damp, it steams; if it is bone-dry, it sears.
Dryness is your primary ingredient.
Remove the tough side muscle if it is still attached. Let the scallops sit on paper towels for ten minutes before they touch the pan.
- Heavy stainless steel or cast iron skillet
- Kitchen tongs
- Paper towels
- Fish spatula
What goes in.
- 10-12U-10 sea scallops
- 2 tbsphigh smoke point oil (grapeseed or avocado)
- 1 tbspunsalted butter
- To tasteKosher salt
The touch-and-wait rule
Once the scallop hits the oil, do not nudge or check it for at least two minutes. It will release from the pan naturally once the crust is fully developed.
The method.
Prep the scallops
Pat each scallop thoroughly with paper towels. Season with salt only immediately before they go into the pan; salt draws out moisture if left on too long.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to wisps of smoke appear.
Sear the first side
Place scallops in the pan, starting at the 12 o'clock position and working clockwise. Leave space between them so they do not steam. Sear for 2 to 3 minutes without moving.
Flip and baste
Flip once the crust is deep brown. Add the butter to the pan. Tilt the pan slightly so the melting butter pools, and spoon the foaming butter over the scallops for the final 60 seconds.
Rest
Remove from the pan immediately. Serve while the interior is still soft and opaque.
Other turns to take.
Lemon herb finish
Add a squeeze of fresh lemon juice and a pinch of chopped chives during the final seconds of basting.
Garlic butter
Toss a crushed clove of garlic into the butter just as you begin basting to infuse the fat.
When it doesn't go to plan.
If your pan smokes too much, dial the heat back slightly rather than removing the pan from the burner.
Always use the largest scallop size (U-10) you can find, as they withstand the high heat better than smaller sizes.
Do not crowd the pan; if the scallops are touching, they will release water and boil in their own juices.
The ones that keep coming up.
How do I know when the scallop is done?
The side of the scallop will turn opaque, and the center will have a slight spring when pressed gently with your finger.
Can I use non-stick pans?
You can, but you will not achieve the same crust quality as you would with stainless steel or cast iron.
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