Cody Casey
Scallops are a versatile seafood that can be grilled, baked, or pan-seared. While baking scallops is an option, it is worth noting that you will not achieve the same golden brown crust that is characteristic of pan-seared scallops. To get that perfect seared effect, it is crucial to use a hot cast iron pan or skillet and ensure that the scallops are thoroughly dried before cooking. The natural sugars in scallops, particularly sea scallops, caramelize when seared properly, creating a delicious golden crust. This effect is harder to achieve in an oven. While baking scallops may not yield the same seared result, it is still a viable option for cooking tender scallops.
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What You'll Learn
Use a cast iron skillet for the best sear
To achieve a perfect sear on your scallops, a cast-iron skillet is the way to go. Cast iron is one of the best ways to cook scallops because the pan will hold high heat and allow the scallops to brown nicely while they sear quickly. Cast iron skillets are also one of the most versatile kitchen tools, making them a great investment.
When preparing your scallops, it is important to pat them dry with a paper towel before cooking. This is because damp scallops will not sear or brown in the pan. Frozen scallops, in particular, tend to have more moisture, so take extra care to pat them dry. You can also dust the scallops with a light coating of flour, which will help to absorb excess moisture and give your scallops a nice golden-brown crust.
Before cooking, season your scallops generously with salt and pepper on both sides. If you season too early, the salt will draw out moisture, making the scallops wet and preventing caramelization.
When you're ready to cook, heat your cast-iron skillet over high heat. You'll know the pan is hot enough when it starts to smoke. Add enough oil to coat the bottom of the pan—any high-heat oil works, but avoid extra virgin olive oil as this will begin to smoke immediately. Place the scallops in the pan, leaving at least 1" between each, and cook for 2-3 minutes undisturbed. The scallops are ready to flip when they have a dark golden-brown crust and release easily from the pan.
Once you've flipped the scallops, add butter and fresh herbs, if desired, and cook for an additional 1-2 minutes. To finish, tilt the pan and spoon the melted butter over the scallops. Serve immediately and enjoy your perfectly seared scallops!
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Choose the right scallops
While scallops are easy to cook, choosing the right scallops is important to ensure you get a good seared pan effect.
Firstly, it is important to distinguish between sea scallops and bay scallops. Sea scallops are generally larger and have a different taste and texture compared to the smaller, sweeter bay scallops. Sea scallops are best for searing, as they are loaded with natural sugars that caramelize to create a delicious golden brown crust. Diver scallops are another variety of sea scallops that are hand-plucked from the ocean and are of exceptional size and quality.
Secondly, when buying scallops, opt for dry-packed or "dry" scallops, which have not been treated with any chemicals. Wet-packed scallops have been infused with a chemical solution to make them retain water, which will prevent them from browning properly.
Thirdly, the size of the scallops is important. Scallops are classified by their count, which refers to the average number of scallops per pound or kilogram. For searing, larger scallops are better as they have more surface area to develop that delicious crust. Look for scallops with a count of 10/20 or U/10, which are considered large or jumbo/colossal, respectively.
Finally, fresh scallops are always preferable, but frozen scallops can also be used for searing. Just be sure to thaw and pat them dry thoroughly before cooking, as damp scallops will not sear or brown properly.
By following these tips and choosing the right scallops, you'll be well on your way to achieving that perfect seared pan effect.
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Dry the scallops thoroughly
To dry scallops thoroughly, start by rinsing them under cold water to remove any sand. Then, transfer the scallops to a paper towel-lined plate and pat them dry. If the scallops are frozen, they will have more moisture, so take extra care to pat them as dry as possible. You can also use a fresh paper towel to gently press and absorb excess moisture from the scallops. If they still feel damp, continue to pat them with paper towels until they are completely dry to the touch. This step is crucial because moisture prevents scallops from achieving a good sear and browning properly in the pan.
Once the scallops are dried, you can season them with salt and pepper. It is important to season the scallops right before cooking, as seasoning too early can draw out their moisture, making them wet again and hindering the caramelization process.
Additionally, when purchasing scallops, it is best to choose dry-packed or "dry" scallops, which have not been treated with any additives. Wet-packed scallops have been infused with a chemical solution that retains water, leading to less-than-ideal searing results and an odd flavor. If you can only find wet scallops, you can try soaking them in a mixture of cold water, lemon juice, and salt for 30 minutes to improve their searing potential.
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Use oil with a high smoke point
While baking scallops in the oven can be a convenient way to cook them, it is not the best method to achieve a seared effect. To get a good sear on scallops, a hot pan is required.
To achieve a seared effect on scallops, use a light, neutral oil with a high smoke point. This is because the oil needs to be super hot to get a nice sear. Oils with a high smoke point include avocado, light olive oil, grapeseed, canola, vegetable, peanut, safflower, and bacon fat. Extra virgin olive oil, on the other hand, will begin to smoke immediately over high heat, so it is not recommended.
Before adding the scallops to the pan, the oil should be shimmering and smoking. To test if the oil is hot enough, add one of the abductor muscles that have been removed from the scallops. If the oil bubbles vigorously, it is hot enough.
It is also important to ensure that the scallops are as dry as possible before adding them to the pan. This is because damp scallops will not sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry.
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Don't overcrowd the pan
While cooking scallops, it is important to not overcrowd the pan. This is because scallops need space to develop a golden crust. If the scallops are crowded, they will steam instead of sear, and the crust will not form properly.
To avoid overcrowding the pan, it is recommended to cook the scallops in batches if necessary. Place the scallops in the pan in a single layer, with space between each scallop. The exact number of scallops that can be cooked at once will depend on the size of the pan and the size of the scallops. For example, a large skillet can typically accommodate four to six large scallops or six to eight smaller scallops.
It is also crucial to use a pan that is the right size for the number of scallops being cooked. A pan that is too small will crowd the scallops, while a pan that is too large may cause the heat to distribute unevenly, resulting in uneven cooking.
Additionally, the pan should be hot before adding the scallops. This is essential for achieving a good sear. To test if the pan is hot enough, add a small amount of butter or oil, and ensure it shimmers before adding the scallops. If the scallops are added to a pan that is not hot enough, they will stick and will not develop the desired crust.
By following these tips and avoiding overcrowding the pan, you can ensure that your scallops will have a beautiful golden brown sear and a delicious caramelized exterior.
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Frequently asked questions
It is recommended to use dry-packed sea scallops or diver scallops, not bay scallops, which are much smaller. Diver scallops are hand-plucked from the ocean and are of exceptional size and quality. Dry-packed scallops are untreated, whereas wet-packed scallops have been infused with a chemical solution to make them retain water, which prevents them from browning.
Cast iron, stainless steel, or carbon steel pans are best for searing scallops. Scallops will not brown as well in a non-stick pan.
Pat the scallops dry with a paper towel. For an extra fail-safe, add a light dusting of flour to each side of the scallops to absorb excess moisture and add a nice golden brown crust. Season with salt and pepper.
Scallops cook quickly, usually within 5 minutes. Sear for 1-2 minutes on each side, until there is a golden brown crust and the scallops turn opaque. The scallops should pull away easily from the pan when they are ready to be flipped.
