Seared Scallops
Golden crust, translucent center, sweet ocean candy.
Timing note: 5 mins
Seared Scallops
Golden crust, translucent center, sweet ocean candy.
Timing note: 5 mins
The Key Move
Scallops are 80% water
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The Setup
- Skillet12-inch
- Spatula
- Paper Towels
The Mise en Place
2Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
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…
Chef's Notes
Pat scallops completely dry with paper towels before searing. This ensures a golden-brown crust.
Don't overcrowd the pan. Sear scallops in batches if necessary for even browning and to maintain pan temperature.
Serve immediately over risotto, pasta, or with a fresh green salad. A squeeze of lemon brightens the flavor.
The Method
THE DRYING
Place scallops on paper towels. Put another towel on top. Press gently. Let sit for 10 mins.
Why? Surface moisture stops browning.
THE HEAT
Time-sensitiveGet the pan smoking hot. Season scallops with salt immediately before cooking.
⚠️ Salt draws out moisture. If you salt them 10 mins early, they will be wet again. Salt -> Pan immediately.
THE SEAR
Time-sensitivePlace scallops in pan. Do. Not. Touch. Them.
Look at the bottom edge. You should see a golden ring forming.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Look at the bottom edge. You should see a golden ring forming.
THE BASTE
FLIP. Add a knob of butter and herbs. Tilt pan. SPOON hot butter over scallops for 1 minute.
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