Marianne Martinez
Scallops are a delicious, elegant meal or appetiser that can be prepared in a variety of ways, including grilling, broiling, baking, or even curing in a dish like ceviche. However, one of the most popular methods is pan-searing, which can be done in a cast iron skillet or pan. This technique results in a nice caramelized exterior and tender interior, with a golden brown crust. The key to successful scallop searing is to use a high-heat oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil, and to ensure that the scallops are dry before adding them to the hot pan to avoid steaming. With just a few simple steps, you can easily prepare restaurant-quality scallops in the comfort of your own home.
| Characteristics | Values |
|---|---|
| Pan type | Heavy-bottomed, stainless steel or cast-iron skillet |
| Pan size | 12-inch |
| Pan heat | Medium-high to high |
| Oil type | Canola, vegetable, grapeseed, olive, or plain |
| Oil quantity | Thin layer |
| Oil heat | Smoking hot |
| Scallop type | Dry, not wet-packed |
| Scallop moisture | Dry, not wet |
| Scallop arrangement | Around the perimeter of the pan, not overcrowded |
| Scallop seasoning | Salt, pepper, garlic |
| Scallop searing time | 1.5–4 minutes per side |
| Scallop colour | Deep golden brown |
| Scallop sauce | Lemon, butter, herbs |
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What You'll Learn
How to choose the best scallops
Scallops are a treasured delicacy among seafood lovers. They are tender, sweet and flavourful, and simple to prepare. However, they are not simple to purchase. Scallops can be sold under a variety of names, such as "bay", "sea", "jumbo" and "diver", which don't necessarily indicate a specific size or weight. Here are some tips on how to choose the best scallops:
Firstly, if possible, check the harvest date. Fresh scallops go bad quickly, so it is best to buy them within days of harvesting. Individually Quick Frozen (IQF) scallops that are frozen on the boat will be far superior and fresher than those sitting on ice. Be wary of frozen scallops that may be thawed and mislabelled as "fresh".
Secondly, always check the country of origin. Canada and the USA are the best sources for scallops with sustainable harvesting and seafood management laws. If the price per pound is too good to be true, it is likely an imported, farm-raised scallop.
Thirdly, check the appearance. All-natural, dry scallops are a cream mother-of-pearl colour, but they can range from grey and beige to a slight pink or orange hue. The scallop meat should be firm and translucent; the meat should not be split or shredded.
Lastly, scallops are sold by size, with the number designation indicating how many it would take to make up a pound. For example, "20/30" means it would take between 20 and 30 scallops to make up a pound. The smaller the number range, the larger the scallop. Bay scallops are among the smallest, corresponding to 70/120, and are particularly sweet and delicate.
By following these tips, you can choose the best scallops for your next meal.
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Pan preparation
To prepare your pan for cooking scallops, start by removing the scallops from the fridge and letting them sit at room temperature for 30 minutes to 1 hour. Blot the scallops with paper towels to remove excess moisture, as scallops that are too wet will steam instead of searing. Season the scallops with salt and pepper, or just salt.
Next, heat a heavy-bottomed cast-iron skillet on medium to medium-high heat. Add 2 to 3 tablespoons of olive oil or another neutral oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil. Avoid fats like butter or extra-virgin olive oil, as they will burn. Heat the oil until it is hot and fragrant, and the skillet is smoking.
Now you are ready to add the scallops to the pan. Place them in a single layer, ensuring they have space around them, and do not overcrowd the pan. Sear the scallops for 1 to 2 minutes on each side, undisturbed, until a golden brown crust forms. Flip the scallops and cook for another 1 to 2 minutes.
Once the scallops are cooked, remove them from the pan and set them aside. You can now make a pan sauce by adding ingredients like butter, garlic, lemon, and fresh herbs to the skillet and stirring until melted. Return the scallops to the pan and cook for another 30 to 90 seconds before serving.
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Cooking time and technique
Cooking scallops in a cast-iron pan is a great way to achieve a nice sear and a golden crust. Here is a step-by-step guide on how to cook scallops in a cast-iron pan:
Preparation:
Before cooking, it is important to prepare the scallops properly. Start by removing them from the fridge about 30 minutes to an hour before cooking to let them come to room temperature. Place the scallops on a paper towel-lined surface and pat them dry to remove any excess moisture. This step is crucial as wet scallops will steam instead of searing and won't get a nice crust. If the scallops still have the adductor or side muscle attached, gently pull it off with your fingers. Season the scallops generously with salt and pepper on both sides.
Heating the Pan:
Use a large, heavy-bottomed cast-iron skillet or pan. Add a thin layer of oil to the pan—about 2 to 3 tablespoons. You can use olive oil, but make sure it's not extra virgin olive oil as it has a low smoke point and will burn. Instead, opt for oils with higher smoke points like canola oil, vegetable oil, grapeseed oil, or clarified butter. Heat the oil over medium-high to high heat until it starts to smoke. It is important to get the pan and oil very hot before adding the scallops.
Cooking the Scallops:
Add the scallops to the pan in a single layer, making sure they are not overcrowded. Sear the scallops for about 1 1/2 to 2 minutes on each side, undisturbed. You are looking for a golden brown crust to form. If the scallops are properly dried and the pan is hot enough, they should release easily from the pan when it's time to flip them. If they don't release easily, let them cook a little longer before flipping. After flipping, cook the second side for another 1 to 2 minutes. Then, remove the scallops from the pan and set them aside on a plate.
Making the Sauce:
Remove the pan from the heat and let it cool down for a couple of minutes. If desired, give the pan a quick wipe to remove any excess oil or residue. Add butter, garlic, lemon juice, and fresh herbs like parsley or thyme to the pan. Stir occasionally until everything is melted and combined. You can also add a splash of white wine or chicken broth to create a more complex sauce. Return the scallops to the pan and cook them for an additional 30 to 90 seconds, spooning the sauce over them.
Serving:
Place the scallops on a serving dish and drizzle with extra lemon butter sauce. Sprinkle with a pinch of fresh herbs and serve immediately. Enjoy your perfectly seared cast-iron scallops!
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Creating a sauce
Scallops are incredibly easy to prepare and cook, but they are often considered "difficult" because they can dry out or stick to the pan. Cast iron pans are a great option for cooking scallops, and you can make a delicious sauce in the same pan.
Ingredients
You can make a simple sauce with just a few ingredients:
- Butter or olive oil
- Lemon juice
- White wine or chicken broth
- Garlic
- Fresh parsley
- Salt and pepper
Other optional ingredients include:
- Shallots
- Flour
- Cream
- Vinegar
Method
- After removing the scallops from the pan, keep the pan on medium heat.
- Add butter or olive oil to the pan. You can also use the juices from the scallops to create a sauce.
- Add minced garlic and shallots to the pan and sauté for a minute.
- Pour in white wine, vinegar, or chicken broth and scrape the bottom of the pan to release the flavorful brown bits.
- Simmer for a few minutes to reduce the liquid and create a thicker sauce.
- Stir in cream, if using, and let it cook until the sauce reaches your desired consistency.
- Add fresh parsley and season with salt and pepper to taste.
- Squeeze in additional lemon juice, if desired.
Your sauce is now ready to be served with your scallops! You can plate the scallops and spoon the sauce over them, or serve the sauce on the side.
Tips
- Scallops are very delicate, so be careful not to overcook them, as they will become tough and rubbery.
- Use a heavy-bottomed, cast-iron skillet that allows each scallop enough space to sear properly.
- Choose an oil with a high smoke point, such as olive oil, grapeseed oil, or vegetable oil.
- For a more intense lemon flavor, add some lemon zest.
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Serving suggestions
Scallops are incredibly versatile and can be served in a variety of ways. Here are some serving suggestions to get you started:
Lemon and Butter Sauce
Perhaps the most popular way to serve scallops is with a lemon and butter sauce. To make this sauce, simply add butter, garlic, lemon, and fresh herbs such as parsley or thyme to your skillet after cooking the scallops. Stir until everything is melted and combined, then spoon the sauce over the scallops. You can also add lemon slices to the pan while cooking the scallops for extra flavor.
Garlic Basil Butter
For a more intense garlic flavor, try serving your scallops with a garlic basil butter. To make this sauce, add butter and garlic to the pan, swirling the butter as it melts. Then, add in basil leaves and lemon slices. This sauce is especially delicious when served with larger sea scallops.
Creamy Sides
Scallops go well with creamy sides such as mashed potatoes, polenta, or risotto. For a lighter option, try mashed cauliflower. If you're looking for something more indulgent, scallops can also be served on a bed of cheesy polenta or rice.
Green Vegetables
Roasted or steamed asparagus, green beans, or zucchini noodles are excellent side dishes to serve with scallops. These vegetables provide a fresh contrast to the rich, buttery scallops.
Other Suggestions
Scallops can also be served with a variety of other dishes, such as mushroom risotto, coconut rice, cilantro lime rice, or roasted cabbage. They can also be paired with pasta, but be sure to have it ready before cooking the scallops, as they cook quickly and are best served immediately.
No matter which serving suggestion you choose, remember that scallops are best enjoyed fresh and should not be reheated, as they will likely overcook and become tough.
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