Pan-Seared Scallops
Achieving a golden crust on a scallop requires bone-dry surfaces, a smoking-hot pan, and the patience to leave the shellfish untouched until it releases naturally from the metal.
Commit to the sear.
Scallops are unforgiving of moisture; if they are wet, they will steam instead of crust. Keep your heat high and do not overcrowd the pan.
- Heavy-bottomed stainless steel or cast iron skillet
- Paper towels
- Tongs
- Fish spatula
What goes in.
- 1 lbDry-packed sea scallops (about 8-10)
- 1 tbspNeutral oil (grapeseed or avocado)
- 2 tbspUnsalted butter
- To tasteKosher salt
Managing the crust
The pan must be smoking before the scallops enter. Once placed, do not move them for at least two minutes; the crust creates a mechanical bond that releases only when finished.
The method.
Remove the side muscle
Run your thumb along the side of the scallop to find the small, tough rectangular flap of muscle. Peel it off—it will be rubbery if left on.
Dry completely
Press the scallops between layers of paper towels. Change the towels until the scallops are tacky to the touch and matte in appearance.
Season
Salt the tops and bottoms immediately before they go into the pan. Salt draws moisture, so don't do this too far in advance.
Sear
Get the oil shimmering in the pan over medium-high heat. Place the scallops flat-side down in a circular pattern. Sear for 2 minutes without moving them.
Baste and finish
Flip the scallops. Add the butter to the pan. Once the butter foams and smells like toasted hazelnuts, spoon it over the scallops for 30 seconds before removing to a plate.
Other turns to take.
Citrus finish
Squeeze a quarter of a fresh lemon into the butter in the final seconds of basting.
When it doesn't go to plan.
Always buy 'dry' scallops; 'wet' scallops are treated with phosphates that force them to absorb water and prevent browning.
If the scallops stick to the pan, they aren't ready to flip; give them another 30 seconds.
The center of the scallop should look opaque but feel slightly springy to the touch when done.
The ones that keep coming up.
How do I know if they are dry or wet?
Dry scallops are creamy white and firm. Wet scallops often sit in a milky, viscous liquid in the container.
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