Searing Sea Scallops
Scallops are unforgiving of excess moisture. If you don't pat them bone-dry, they will steam in their own juices rather than caramelize, turning rubbery before they ever see a proper sear.
Dryness is your primary ingredient.
Use sea scallops—not bay scallops—as the larger size holds up to the high heat required for searing without overcooking through the center.
- Stainless steel or cast iron skillet
- Paper towels
- Tongs
- Fish spatula
What goes in.
- 10-12large dry-packed sea scallops
- 1 tbsphigh-smoke point oil like grapeseed or avocado
- 1 tbspunsalted butter
- to tastekosher salt
The Pan's Feedback Loop
Do not force the scallop to move. When the crust is fully formed, the scallop will naturally lift off the surface of the pan; if it feels stuck, it needs ten more seconds.
The method.
Dry the scallops
Lay the scallops on several layers of paper towels. Press down gently with more towels to absorb all surface moisture. Remove the small, tough side muscle if it is still attached.
Heat the pan
Place your skillet over high heat. Add the oil and wait until it ripples and begins to shimmer or show thin wisps of smoke.
The first sear
Season the top side of the scallops with salt and place them in the pan, seasoned side down, moving in a clockwise circle so you remember which went in first. Do not crowd the pan.
Add flavor
After 90 seconds, drop the butter into the empty spaces between the scallops. Once it foams, tilt the pan slightly and use a spoon to baste the tops of the scallops.
Flip and finish
Flip once the crust is deep brown and the scallop detaches easily. Sear for 30 seconds on the second side, then remove to a plate immediately.
Other turns to take.
Lemon-Herb
Add a sprig of thyme and a squeeze of fresh lemon juice during the final basting step.
When it doesn't go to plan.
Always buy 'dry' scallops; 'wet' scallops are treated with sodium tripolyphosphate, which forces them to retain water and prevents browning.
If your pan starts to smoke excessively, turn the heat down to medium-high after the initial sear.
Ensure your scallops are at room temperature for 15 minutes before cooking so the center isn't cold when the crust is ready.
The ones that keep coming up.
How do I know when they are done inside?
The sides should look opaque, but the very center should still be slightly translucent; they will finish cooking through from residual heat on the plate.
Can I use olive oil?
Avoid extra virgin olive oil for searing as it will burn and turn bitter at the high temperatures required for this dish.
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