Seared Scallops with Herb Butter
This is a dish defined by speed. If you blink, you miss the window between a beautiful crust and a rubbery texture.
Moisture is the enemy of a good sear.
Pat the scallops until they are bone-dry using paper towels. If they are wet, they will steam instead of brown.
- Cast iron skillet
- Tongs
- Paper towels
What goes in.
- 8-10U-10 dry-packed sea scallops
- 1 tbspGrapeseed or avocado oil
- 2 tbspUnsalted butter, cold
- 1 tspFresh thyme leaves
- 1 tspFresh chives, minced
- to tasteKosher salt
Arroser
Once the scallops are flipped, tilt the pan toward the handle and use a spoon to repeatedly pour the foaming, herb-infused butter over the seafood to cook the top gently.
The method.
Prep the scallops
Remove the small, tough side muscle if still attached. Pat them completely dry with paper towels and season the flat sides with salt just before they hit the pan.
Heat the pan
Place the cast iron skillet over high heat. Add the oil and wait until it begins to shimmer and produce wisps of smoke.
The hard sear
Place scallops in the pan clockwise, starting at the 12 o'clock position. Do not move them for 2 minutes. You are looking for a deep, golden-brown crust.
Flip and baste
Turn the scallops over. Add the butter and herbs to the pan. Tilt the pan and spoon the foaming butter over the scallops for 60 seconds.
Rest
Remove immediately to a warm plate. Serve while the butter is still bubbling.
Other turns to take.
Lemon-Garlic
Add a smashed clove of garlic and a squeeze of fresh lemon juice into the butter during the final basting stage.
When it doesn't go to plan.
Ensure your scallops are labeled 'dry-packed,' as those soaked in sodium tripolyphosphate will not sear properly.
Use high-smoke point oil like grapeseed; olive oil will burn and turn bitter at these temperatures.
Don't crowd the pan, or the temperature will drop and the scallops will release their juices.
The ones that keep coming up.
How do I know when they are cooked through?
The sides will turn from translucent to opaque, and the scallop should feel firm yet springy to the touch.
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