Pan-Searing Scallops
Scallops are unforgiving but honest. If you treat them with patience, you get a brittle, bronze crust that hides a sweet, translucent center.
Dryness is your primary ingredient
Moisture is the enemy of a sear. If there is water on the surface, the scallop will steam rather than brown.
- Cast iron or stainless steel skillet
- Paper towels
- Tongs
What goes in.
- 10-12U-10 dry-packed sea scallops
- 2 tbspHigh-smoke point oil (grapeseed or avocado)
- 1 tbspUnsalted butter
- To tasteKosher salt
Listen for the sizzle
The pan must be hot enough that the oil shimmers and barely smokes. If the scallop doesn't hiss loudly upon contact, the pan is too cold.
The method.
Prep the scallops
Remove the small, tough side muscle if it is still attached. Pat the scallops thoroughly with paper towels until they feel tacky to the touch.
Season
Sprinkle salt generously on both flat sides immediately before cooking. If you salt too early, the moisture will be drawn out.
Heat the pan
Place the skillet over high heat. Add the oil and wait until it flows easily across the surface and begins to thin out.
Sear
Place the scallops in the pan like a clock, starting at the 12 o'clock position and working around. Do not crowd them.
Commit to the crust
Leave them undisturbed for 2 minutes. When you see a golden-brown edge creeping up the side, check for a release. If they pull away easily, they are ready.
Baste and finish
Flip the scallops, add the butter to the pan, and spoon the foaming butter over them for 30 seconds. Remove immediately to a warm plate.
Other turns to take.
Citrus Finish
Squeeze a quarter of a lemon into the foaming butter right before removing the scallops from the pan.
Herbed Butter
Drop a sprig of fresh thyme or rosemary into the butter while basting to infuse the base.
When it doesn't go to plan.
Always buy dry-packed scallops; wet-packed scallops are treated with phosphates that force them to absorb water, making them impossible to sear properly.
Use a splatter screen if you have one, as the oil will spit once the scallops touch the heat.
If you have more than 12 scallops, cook in two separate batches rather than crowding the pan, which drops the temperature.
The ones that keep coming up.
How do I know if they are cooked through?
The center should be opaque and firm but still give slightly to the touch. They will continue to cook for a minute after leaving the pan.
Can I use olive oil?
Avoid extra virgin olive oil for the sear, as its low smoke point will burn and turn bitter before the crust develops.
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