master-cooks | The Right Way To Sear Scallops

Searing scallops to perfection requires attention to detail and a few key techniques. Start by selecting fresh, dry-packed scallops, as wet-packed scallops often contain preservatives that hinder browning. Once you have your scallops, gently pat them dry with a paper towel to remove excess moisture. Ensuring the scallops are dry is crucial for achieving a good sear. Preheat a heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Add a high smoke-point oil like canola, vegetable, or grapeseed oil to the pan, allowing it to shimmer but not smoke. Carefully place the scallops in the pan, ensuring they are not crowded to prevent steaming. Allow them to cook undisturbed for about two to three minutes until a golden crust forms. Flip the scallops using tongs or a spatula, then cook for another one to two minutes until the other side is golden and the scallops are opaque throughout. Avoid overcooking, as this can lead to a rubbery texture. Once cooked, remove the scallops from the pan and serve immediately. This method highlights the natural sweetness and delicate texture of the scallops, making them a delightful addition to any meal.

How to perfectly sear scallops: a breakdown

Chef Taylor Hester guided us through the essential techniques for perfectly searing scallops. He emphasizes the importance of choosing dry-packed scallops, as wet-packed ones tend to be too watery, making them difficult to sear and resulting in a rubbery texture. After properly preparing the scallops to prevent excessive chewiness, be sure to pat them dry. Chef Hester advises, "Once dry, season the scallops generously." They are now ready to be placed in a hot pan with "a high-smoke-point oil and a bit of butter." While various oils can be used for frying, canola oil, refined sunflower oil, or avocado oil are excellent choices for scallops. A good pan is also crucial; a cast iron skillet is ideal for searing, whether you're cooking steak or scallops. Don’t shy away from high heat—if it’s not hot enough, you won’t achieve that perfect sear. A Lodge cast iron skillet should work beautifully for this task.

It's also vital to avoid overcrowding the pan with scallops. Adding too many at once can release excess water, leading to steaming rather than searing. Regarding cooking time, Hester recommends keeping it short: "Scallops only need 1-2 minutes to sear on each side, so be careful not to overcook them." The end result should be a tender (but not bouncy) scallop with a beautiful golden-brown sear on each side—a true culinary triumph worth celebrating.

The Right Way To Sear Scallops

How to perfectly sear scallops: a breakdown

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