Tillie Doyle
Scallops are a delicious treat and can be cooked in a variety of ways. However, frying them in a pan requires some precision and technique. While some sources suggest using a non-stick pan, others advise against it as it may prevent the scallops from browning properly. It is important to note that non-stick pans should not be heated to very high temperatures, especially when empty. Additionally, the pan should be hot enough for a drop of water to bounce on its surface rather than evaporating. Scallops should be patted dry, seasoned, and cooked quickly without being moved around too much to achieve a good sear.
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What You'll Learn
Use a cast iron or carbon steel pan for the best sear
While frying scallops, the pan should be hot enough for a drop of water to bounce around on the pan instead of just evaporating. Non-stick pans are not suitable for frying scallops as they are usually made of aluminum, thin, and do not hold enough heat. The pan cools down and you don't get a good sear.
Cast iron pans are one of the most versatile kitchen tools and are perfect for frying scallops. They have extra thermal mass, which helps them hold heat very well, allowing scallops to brown nicely while searing quickly. They are also one of the best ways to cook scallops as they will hold high heat.
Carbon steel pans are another great option for frying scallops. They are lightweight and perform just as well, if not better, than many other pans. They can be used for everything from sautéed vegetables to seared meat and baked goods. However, they may require seasoning before use, which can be time-consuming.
To get a nice sear on your scallops, make sure the oil is very hot before adding them to the pan. You can also add a small amount of butter to the oil to get a nice color. Use more oil than you think you need and let the scallops sit undisturbed in the pan for at least 2 minutes to get a good sear.
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Scallops cook quickly, so prep everything else first
Scallops are a luxurious treat and are surprisingly easy to cook. They are quick-cooking, so it's best to have everything else ready to go before adding the scallops to the pan. Here are some tips to help you prepare and cook scallops successfully:
Preparation
Scallops should be patted very dry with paper towels before cooking. This is an essential step to encourage a good sear and beautiful caramelization. If you are using frozen scallops, thaw them first, then rinse them under cold water to remove any sand. It is recommended to use dry scallops as they have a better flavour and are usually fresher. Wet scallops are treated with water and preservatives, which can make them tougher and less fresh.
Seasoning
Season the scallops with salt and pepper right before cooking. If you season them too early, the salt will draw out their moisture, making them wet and preventing caramelization. You can also season the butter with salt, pepper, and paprika, and brush it over the scallops before cooking.
Pan and Oil
Use a cast iron or carbon steel pan for the best results, as these pans hold heat well and allow scallops to brown nicely. Avoid non-stick pans, as they can prevent scallops from browning properly. Make sure your pan is hot before adding the scallops. You can test this by adding a drop of water; if it bounces around, the pan is hot enough. Add a generous amount of oil or butter to the pan, ensuring it covers the surface.
Cooking
Place the scallops in the pan in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn't, wait a few seconds for the pan to heat up. Cook the scallops for 2 minutes, then flip them. Let them cook undisturbed for another 2 minutes. If the scallops don't release easily, let them cook for a few more seconds. Use tongs to flip them over and cook for another 2 to 3 minutes. Both sides should be golden-brown, and the scallops should feel firm yet slightly soft.
Serving
Serve the scallops immediately with lemons on the side. Scallops are best enjoyed fresh off the pan, so ensure everything else is ready to be served before you start cooking them.
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Use a high smoke point oil
When frying scallops, it is important to use a high smoke point oil. This is because scallops need to be fried at a high temperature to achieve a good sear. A high smoke point oil will not burn and smoke at the high temperatures required for frying scallops.
Oils with a high smoke point include grapeseed oil, canola oil, safflower oil, peanut oil, avocado oil, and olive oil. However, some sources note that olive oil is a "Smoky Joe" and should not be used for frying scallops. Canola oil has a slightly higher smoke point than olive oil.
To fry scallops, heat a pan over high heat. Once the pan is heated, add the oil and allow it to heat up as well. Make sure the oil is very hot before adding the scallops. The scallops should sizzle on contact with the pan. If they don't, the pan is not hot enough.
It is also important to use dry scallops, as frozen or wet scallops will release moisture when they hit the hot pan, preventing them from browning properly and giving them an odd flavor. Pat the scallops dry with a paper towel before adding them to the pan. Season the scallops with salt and pepper right before cooking, as the salt will draw out their moisture if added too soon.
Frying scallops in a high smoke point oil at a high temperature will ensure a good sear and prevent the scallops from sticking to the pan.
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Pat scallops dry with paper towels
To prepare your scallops for frying, it is important to pat them dry with paper towels. This is a crucial step in achieving the desired caramelization and searing of the scallops during cooking. By removing any excess moisture, you ensure that the scallops will form a nice crust and attain a golden-brown color.
When purchasing scallops, you may come across two types: wet and dry scallops. Wet scallops have been treated with a solution of water and preservatives or sodium tripolyphosphate, which extends their shelf life but dilutes their flavor and affects their texture. Dry scallops, on the other hand, are untreated and considered fresher with better flavor and texture. They are the preferred choice for cooking as they release less moisture during the frying process.
To pat your scallops dry, start by rinsing them under cold water to remove any sand or impurities. Then, use paper towels to gently pat them dry. It is important to remove as much moisture as possible, especially if you are using wet scallops. You can also let the scallops air dry for a few minutes to ensure they are completely dry before cooking.
After patting the scallops dry, it is essential to season them with salt and pepper right before cooking. Seasoning too early will draw out their moisture, making them wet again. The drying process, along with the right seasoning technique, will help create the perfect sear and caramelization when frying your scallops.
Finally, when frying scallops, it is recommended to use a cast iron skillet or pan instead of a non-stick pan. Cast iron holds heat better, allowing scallops to brown properly during searing. With the right preparation and cooking techniques, you can achieve perfectly seared and flavorful scallops.
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Cook scallops for 2 minutes, then flip
To cook scallops, you need to ensure that your pan is hot enough before adding the scallops. The pan should be hot enough for a drop of water to bounce around on its surface instead of evaporating.
Once your pan is hot enough, place your scallops in the pan, ensuring they are spaced about an inch apart. The first scallop should sizzle on contact. If it doesn't, wait a few seconds to let the pan heat up before adding the rest.
Now, cook the scallops for 2 minutes, then flip. Do not disturb the scallops during the initial 2 minutes, as you want them to sit on the hot pan and caramelize. After flipping, cook the scallops for another 2 to 3 minutes.
Both sides of the scallops should now be seared golden-brown, and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft. An instant-read thermometer inserted into the centre of the scallops should register 115°F.
Finally, serve the scallops immediately while they are still warm. You can garnish them with finely chopped fresh herbs, if desired.
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Frequently asked questions
It is not recommended to use a non-stick pan for frying scallops as they are not designed to be used on very high heat, which is required for frying scallops. Instead, use a cast iron or carbon steel pan.
Rinse the scallops under cold water to remove any sand and then pat them dry. If you are using frozen scallops, make sure to completely thaw them before cooking. Season the scallops with salt and pepper right before cooking.
The scallops should be seared golden-brown on both sides and opaque all the way through. They should feel slightly soft and firm to the touch.
