Pan-Seared Scallops
Scallops are unforgiving, but they reward those who wait. The goal is a stark contrast between a caramelized exterior and a translucent, buttery center.
Moisture is the enemy of the crust.
If you buy 'wet' scallops, you will struggle to get a sear. Pat them thoroughly with paper towels and leave them on a wire rack for ten minutes before hitting the pan.
- Heavy-bottomed stainless steel or cast iron skillet
- Tongs
- Paper towels
What goes in.
- 10-12large sea scallops, muscle removed
- 2 tbsphigh-smoke point oil like grapeseed or avocado
- 1 tbspunsalted butter
- to tastekosher salt
Controlled contact
Do not crowd the pan. If the scallops touch, they will steam instead of sear, resulting in a grey, rubbery finish rather than a crisp brown one.
The method.
Prep the scallops
Remove the small, tough side muscle if it is still attached. Pat the scallops bone-dry with several layers of paper towels.
Heat the pan
Place your skillet over high heat. Add the oil and wait until it shimmers and just begins to wisp smoke.
Season and sear
Season the top side of the scallops with salt. Place them in the pan, seasoned side down, leaving at least an inch between them. Do not touch them.
Flip
After 90 seconds, peek at the edge; it should be deep mahogany. Flip them, add the butter to the pan, and baste the scallops with the foaming butter for another 60 seconds.
Serve
Remove immediately to a warm plate. Serve while the center is still warm and tender.
Other turns to take.
Lemon-Herb
Add a squeeze of fresh lemon juice and a few sprigs of thyme during the butter basting stage.
When it doesn't go to plan.
Discard the small side muscle; it becomes leathery and tough compared to the rest of the scallop.
If the scallops are sticking to the pan, they are not ready to be flipped yet; give them another 15 seconds.
Use a thermometer if unsure; pull them when the internal temperature hits 120°F (49°C).
The ones that keep coming up.
Why did my scallops turn grey?
The pan was not hot enough, or there was too much moisture on the surface, causing the scallop to boil in its own juices.
Can I use olive oil?
Avoid extra virgin olive oil for the sear, as it will burn and turn bitter before the crust develops.
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