Searing Scallops
A scallop is a study in timing. If the pan isn't hot enough, they steam and turn rubbery; if you move them too early, you lose that essential, deep-brown sear.
Dryness is your best friend.
If you see moisture on the surface, the scallop will not brown. Take an extra minute to press them between paper towels until the meat feels tacky to the touch.
- Heavy-bottomed stainless steel or cast iron skillet
- Tongs
- Paper towels
What goes in.
- 10-12Large sea scallops, side muscle removed
- 1 tbspGrapeseed or avocado oil
- 1 tbspUnsalted butter
- 1 pinchKosher salt
Commit to the stillness
The crust forms through contact. Once the scallop hits the oil, leave it alone until the bottom edges lift naturally from the pan surface.
The method.
Prep the scallops
Remove the small, tough side muscle if still attached. Pat the scallops thoroughly dry with paper towels. Season only the top side with salt right before cooking.
Heat the pan
Place your skillet over high heat. Add the oil and wait until it shimmers and just begins to wisp smoke. The pan should be aggressively hot.
Sear the first side
Place scallops in the pan in a clockwise pattern, salted side down. Do not crowd the pan. Press gently to ensure contact. Sear for 2 minutes without moving them.
Flip and baste
Flip the scallops once a deep mahogany crust has formed. Add the butter to the pan. As it foams, tilt the pan and spoon the butter over the scallops for 30 seconds.
Finish
Remove from the pan immediately onto a warm plate. They should feel firm but yield slightly to gentle pressure.
Other turns to take.
Lemon-Herb Finish
Add a squeeze of fresh lemon juice and a sprig of thyme to the butter during the final basting stage.
When it doesn't go to plan.
Always remove the small, rubbery side muscle attached to the side of the scallop; it will not soften during the sear.
If your pan starts smoking too much, turn the heat down to medium-high immediately to prevent the butter from turning bitter.
Use a high-smoke point oil like grapeseed; olive oil will burn at the temperatures needed for a proper crust.
The ones that keep coming up.
How do I know if they are cooked through?
The center should be opaque and firm to the touch, similar to the tension of a marshmallow, while the exterior remains crisp.
Can I use frozen scallops?
Yes, but thaw them completely in the refrigerator overnight and pat them dry with extreme care. Excess water is the enemy of the sear.
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