Name: Seared Scallops
Prep time: 5 min
Total time: 5 min
Yield: 4 Servings
Ingredients: 500 g dry scallops (u10) (Side muscle (abductor) removed); 500 ml high smoke point oil (Grapeseed or Avocado)

Question 1

Why is my Seared Scallops My scallops didn't get a nice brown crust, they look pale.?

Accepted Answer

My scallops didn't get a nice brown crust, they look pale.

That usually means the pan wasn't quite hot enough when they went in, or the scallops had a little too much moisture on the surface.

My scallops came out chewy and rubbery.

Ah, that's the sign of just a minute too long in the pan. Scallops cook incredibly fast, especially once they start to firm up. Pull them when they still look *slightly* underdone…

Question 2

Why is my Seared Scallops My scallops came out chewy and rubbery.?

Accepted Answer

My scallops came out chewy and rubbery.. Ah, that's the sign of just a minute too long in the pan. Scallops cook incredibly fast, especially once they start to firm up. Pull them when they still look *slightly* underdone in the very center – they'll finish cooking from the residual heat.

Question 3

Why is my Seared Scallops They're sticking to the pan and I can't flip them!?

Accepted Answer

They're sticking to the pan and I can't flip them!. Don't force it! That usually happens if the pan's not hot enough, or if you've crowded it. Make sure your pan is smoking hot before those beauties go in. If you have a lot of scallops, cook them in batches. They'll release on their own once that beautiful crust forms.

Question 4

Why is my Seared Scallops My scallops are grey and unevenly cooked, not golden brown.?

Accepted Answer

My scallops are grey and unevenly cooked, not golden brown.. That tells me the pan wasn't screaming hot, or the scallops weren't dried thoroughly. Surface moisture is the enemy of a good sear. Get that pan ripping hot, and really pat those scallops dry with paper towels before they hit the heat.

Question 5

Why is my Seared Scallops The butter burned and turned black when I added it, and it tastes bitter.?

Accepted Answer

The butter burned and turned black when I added it, and it tastes bitter.. That happens when the butter hits a pan that's still too aggressively hot, or it went in too early. Try adding the butter *after* you've flipped the scallops. If the pan is still too intense, just lift it off the heat for a moment before adding the butter and aromatics.

Seared Scallops

Seared Scallops

Put This Plate On The Line

The Setup

The Mise en Place

The Protein (0/1)

The Pantry (0/1)

If Things Go Wrong

My scallops didn't get a nice brown crust, they look pale.

My scallops came out chewy and rubbery.

Chef's Notes

The Method

THE DRYING

THE HEAT

THE SEAR

THE BASTE

Related Techniques

Pan Sauce & Deglazing

Temperature-Controlled Frying

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