Cody Casey
Searing scallops is a quick and easy way to make a restaurant-worthy meal at home. While stainless steel or cast iron pans are typically recommended for achieving a golden crust, some people also use copper pans. However, copper isn't ideal for high-temperature cooking, and cast iron or carbon steel pans are better suited for a quick sear. To sear scallops, it is important to start with a hot pan and use a high-smoke-point oil to prevent steaming and ensure a proper sear.
| Characteristics | Values |
|---|---|
| Pan material | Copper, cast iron, carbon steel, stainless steel |
| Pan type | Non-stick, heavy bottomed |
| Pan thickness | 2mm, 3-4mm |
| Pan temperature | High |
| Scallop type | Dry, not wet |
| Scallop preparation | Pat dry, season, dust with flour |
| Scallop cooking time | 2-3 minutes each side |
| Scallop colour | Golden brown |
| Scallop texture | Tender, delicate, crispy |
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What You'll Learn
Copper pans are not ideal for high-temperature cooking
While it is possible to sear scallops in a copper pan, it is not recommended to do so using the method often suggested by food media, where a preheated pan is blasted with heat, causing the oil to smoke. This method can be done with cast iron pans without the same level of stress, as cast iron pans have better heat retention.
Copper pans are more suitable for cooking methods that require quick and precise temperature changes, such as making sauces, caramel, and chocolate, or cooking delicate proteins like fish and seafood. This is because copper pans have excellent thermal conductivity, heating up faster and more evenly than cast iron pans.
However, it is important to note that the thickness of the copper pan also plays a role in its heat capacity. Thicker copper pans can rival or even exceed the abilities of cast iron pans. Additionally, the lining of a copper pan should be considered, as different materials have different melting points and may require specific cooking methods. For example, tin-lined copper pans have a lower melting point than cast iron, so temperature control is necessary to avoid reaching this melting point.
Overall, while copper pans have their advantages, they are not ideal for high-temperature cooking methods like searing.
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Use a heavy-bottomed pan for searing
Searing scallops in a copper pan can be done, but copper is not ideal for high-temperature cooking. If you want to focus on achieving a good crust, cast iron or carbon steel pans are better options as they can withstand higher heat without stress.
That being said, copper pans can still be used for searing scallops. To do so effectively, use a heavy-bottomed copper pan with a thickness of at least 3-4mm. This thickness rivals and often exceeds the abilities of cast iron products.
Before searing, make sure your scallops are dry. Pat them with a paper towel to remove any moisture. You can also brine the scallops in a saltwater solution for 10 minutes to enhance their flavour and improve their texture.
When you're ready to cook, preheat your heavy-bottomed copper pan over high heat for at least 3-5 minutes. The pan should be large enough so that the scallops don't touch when cooking. Add a high smoke point oil, such as avocado, grapeseed, or sunflower oil, to the pan. Make sure there is enough oil to coat the bottom of the pan.
Once the oil is hot, carefully add the scallops, leaving at least 1 inch between each one to avoid overcrowding the pan. Cook for 2-3 minutes without disturbing them. You'll know they're ready to flip when they have a dark golden brown crust and release easily from the pan.
Flip the scallops and cook for an additional 1-2 minutes. For larger scallops, you may need to cook them a bit longer. To finish, add a few pats of unsalted butter and fresh herbs like thyme, rosemary, or tarragon to the pan. Tilt the pan and spoon the melted, browned butter over the scallops as they finish cooking.
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Dry scallops are best for searing
Searing scallops in a copper pan is possible, but copper is not ideal for high-temperature cooking. For a good sear, you need a pan that can withstand high heat, such as cast iron or stainless steel.
Now, onto why dry scallops are best for searing. Dry scallops are ideal for achieving a golden-brown crust when searing. Here's why:
Wet Scallops vs. Dry Scallops
The difference between wet and dry scallops lies in their treatment. Wet scallops are injected with additives and chemicals to make them appear plumper, whereas dry scallops are untreated and thus contain no added water or chemicals. This difference is crucial when it comes to searing.
Why Dry Scallops Are Best for Searing
The signature golden-brown crust that seared scallops are known for is the result of high-heat cooking. Wet scallops, due to their added moisture, are less likely to develop this crust. They also tend to shrink after cooking. On the other hand, dry scallops, being free of added moisture, are ideal for searing because they can more easily form that coveted crust.
Preparing Dry Scallops for Searing
To prepare dry scallops for searing, it's essential to pat them dry with a paper towel to remove any excess moisture. Some cooks even recommend salting the scallops and letting them sit on a paper towel-lined plate in the fridge for 10 minutes to overnight to draw out as much moisture as possible. Additionally, you can remove the crescent-shaped muscle on the side of the scallop, as it tends to be chewier than the scallop itself, although this step is not mandatory.
Cooking Dry Scallops
When cooking dry scallops, use a neutral-flavored oil with a high smoke point, such as avocado oil, grapeseed oil, sunflower oil, canola oil, or vegetable oil. Heat the oil in your pan until it's shimmering and smoking, then add your well-dried scallops. For a larger scallop, cook for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes. The scallops are ready to flip when a deep golden crust forms and they pull away easily from the pan. After flipping, add a few pats of unsalted butter and some fresh herbs like thyme, rosemary, or tarragon, and cook for another 1-2 minutes. This technique will give you perfectly seared dry scallops with a golden-brown crust.
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Use a high-smoke-point oil
While copper pans are not meant for high-temperature cooking, you can still use them to sear scallops. To do so, it is recommended that you use a high-smoke-point oil.
A high-smoke-point oil is necessary because searing scallops requires high heat. A high smoke point means that the oil can withstand high temperatures without smoking and releasing fumes. This is important because the oil needs to be hot enough to sear the scallops properly and create a golden brown crust.
There are several types of oils with high smoke points that are suitable for searing scallops. One option is avocado oil, which has a neutral flavor and a high smoke point. Other options include grapeseed oil, canola oil, safflower oil, and peanut oil. These oils are recommended because they have a higher smoke point than other oils, such as olive oil, which will burn at the temperatures required for searing scallops.
When searing scallops, it is important to heat the pan before adding the oil. The oil should be hot and shimmering before adding the scallops to ensure a proper sear. It is also important to dry the scallops thoroughly before adding them to the pan to ensure that they sear rather than steam.
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Sear for 2 minutes on the first side
While copper pans are not meant for high-temperature cooking, you can still use them to sear scallops. To achieve a good sear, make sure your pan is fully heated before adding the scallops. Let it sit over high heat for a few minutes, then add just enough oil to lightly coat the bottom. Use a neutral oil with a high smoke point, such as grapeseed oil, sunflower oil, or avocado oil.
Before adding the scallops to the pan, pat them dry with a paper towel and season them generously with salt and pepper. For an extra fail-safe, you can add a light dusting of flour to each side of the scallops, which will absorb excess moisture and add a nice golden brown crust. Place the scallops in the hot pan and sear for 2 minutes on the first side.
When searing scallops, it's important to avoid overcrowding the pan, as this can cause steaming instead of searing. Make sure to give the scallops enough space in the pan so they're not steaming each other. After searing the first side for 2 minutes, you can add a small pat of butter to the pan to flavour the scallops while the other side finishes cooking.
The key to achieving a perfect sear on scallops is to ensure they are dry before adding them to the hot pan. Damp scallops will not sear or brown properly. By patting them dry and using a hot pan, you will guarantee a beautiful golden brown crust. With the right technique and a good pan, you can easily achieve that golden brown sear and enjoy restaurant-worthy scallops at home.
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Frequently asked questions
Yes, you can sear scallops in a copper pan, but copper isn't the best material for the job. Copper isn't meant for high-temperature cooking, so it's harder to get a good crust.
Cast iron, carbon steel, and heavy stainless steel pans are best for searing scallops. These materials can withstand high temperatures and help achieve a nice brown crust.
Dry scallops are best for searing as they haven't been treated with additives or water and will develop a golden crust. Pat them dry with a paper towel before cooking for the best results.
You'll need a high-smoke-point oil, such as grapeseed, avocado, or sunflower oil. You'll also want to season the scallops with salt and pepper, or other seasonings of your choice.
