Mastering Pan-Seared Scallops: Preventing Sticking

Cooking scallops is a delicate process that requires precision and attention to detail. One common issue home cooks face is scallops sticking to the pan, resulting in a less-than-ideal texture and appearance. To prevent this, it is crucial to start with the right type of scallops and properly prepare them before cooking. Additionally, the choice of cookware and heating technique plays a significant role in achieving perfectly seared scallops.

Use a cast-iron skillet

Using a cast-iron skillet is the ideal way to cook scallops and achieve a perfect sear. The sturdy metal retains heat well and heats evenly, resulting in the coveted golden-brown crust on the scallops.

Prepare the Scallops:

Start by patting the scallops dry with paper towels. Remove any excess moisture by placing the scallops on a paper towel-covered plate or baking sheet and gently pressing another paper towel on top. This step is crucial, as dry scallops are key to achieving a good sear.

Season the Scallops:

Once the scallops are dry, it's time to season them. Sprinkle a generous amount of salt and freshly ground black pepper over the scallops. You can also add other seasonings of your choice, such as garlic, fresh herbs like parsley or cilantro, ginger, shallots, or chili flakes.

Heat the Cast-Iron Skillet:

Place your cast-iron skillet on the stovetop and turn the heat to medium or high. Add your choice of oil, such as olive oil, coconut oil, or avocado oil. Heat the oil until it is very hot and just starting to smoke.

Sear the Scallops:

Carefully place the scallops into the hot oil in a single layer, making sure they don't overlap. Sear the scallops undisturbed for 1 1/2 to 2 minutes, or until a rich golden crust forms on the bottom. The scallops should release easily from the pan when they are ready to be flipped.

Flip and Finish Cooking:

Use a metal spatula or tongs to flip the scallops carefully. Reduce the heat to medium, and add a tablespoon of butter to the pan. Baste the scallops with the melted butter and cook for an additional 60 to 90 seconds. The center sides of the scallops should be opaque when they are done.

Plate and Serve:

Remove the scallops from the pan and plate them immediately. You can garnish with lemon slices or sprinkle with chopped fresh herbs. Serve while hot and enjoy your perfectly seared scallops!

Ensure scallops are dry before cooking

Ensuring your scallops are dry before cooking is a crucial step in achieving a good sear and preventing sticking. Here's what you need to know:

Moisture is the enemy of a good sear. When scallops are not thoroughly dried, they will steam instead of searing, resulting in a soggy texture rather than the desired golden crust.

How to Dry Scallops:

Use paper towels to blot and gently press the scallops, removing as much excess moisture as possible. If the scallops still feel wet, continue to pat them with fresh paper towels until they are dry to the touch. This step is essential, so take your time to ensure the scallops are sufficiently dried.

Timing:

It is best to dry the scallops just before cooking. If you dry them too far in advance, they may have time to release more moisture, requiring you to repeat the drying process.

Other Tips for Preventing Sticking:

In addition to drying your scallops, there are a few other key steps to follow:

• Use a cast-iron skillet: Cast iron retains heat well and heats evenly, resulting in a beautiful golden brown sear.
• Heat the pan sufficiently: Make sure your pan is hot enough. A drop of water should sizzle and bounce around on the pan's surface rather than evaporating immediately.
• Use enough oil: A thin layer of oil (about 1-3 tablespoons) will help create a barrier between the scallops and the pan, reducing the likelihood of sticking.
• Don't overcrowd the pan: Ensure the scallops have enough space and cook them in batches if necessary.
• Be patient when flipping: Allow the scallops to develop a crust before attempting to flip them. They will naturally release from the pan when they are properly seared.

By following these tips, especially drying your scallops thoroughly, you can achieve perfectly seared scallops that don't stick to the pan.

Use a high-heat oil

To prevent scallops from sticking to the pan, it is important to use a high-heat oil with a neutral flavour and a high smoke point. Avocado oil, grapeseed oil, canola oil, vegetable oil, mild olive oil, refined sunflower oil, safflower oil, and corn oil are all good choices.

When searing scallops, the oil should be ripplingly hot. The pan should be hot enough for a drop of water to bounce around on its surface instead of evaporating. The oil is hot enough when it is shimmering in the pan.

Using a cast-iron skillet is ideal for searing scallops as it retains heat well and heats evenly. The sturdy metal also results in a beautiful golden-brown sear.

To prevent sticking, ensure the scallops are dry before adding them to the pan. Blot them with paper towels to remove excess moisture.

Don't overcrowd the pan

When cooking scallops, it's important not to overcrowd the pan. This is because scallops need enough space to cook thoroughly and form a nice sear. If you're cooking for a larger group and your pan isn't big enough, it's best to cook the scallops in batches.

To ensure your scallops are evenly spaced, place them in a single layer in the pan, with plenty of room around each one. The exact amount of space will depend on the size of your pan and your scallops, but a good rule of thumb is to leave about an inch between each scallop.

If you overcrowd the pan, the scallops will end up steaming instead of searing, and you'll miss out on that delicious golden-brown crust. So, when in doubt, give them a little extra room!

Be patient

The secret to preventing scallops from sticking is patience. You may be eager to get that beautiful golden crust, but you need to trust the process and give it time.

Don't Rush the Sear

When searing scallops, it's important to let them cook without touching or nudging them. This can be difficult, especially if you're worried about them sticking. But trust that when they're properly seared, they will release from the pan. If they don't release easily, it means they're not ready yet. Just wait a little longer and try again. With a bit more time, they'll let go of the pan.

Let the Scallops Come to Room Temperature

For more even cooking and to prevent the centres from being raw, take the scallops out of the fridge 15 to 30 minutes before cooking. This will also help the centres cook more quickly.

Don't Overcrowd the Pan

Scallops need space in the pan to cook evenly and thoroughly. If you put too many in the pan, they will reduce the temperature and steam instead of searing. Use a bigger pan than you think you need to ensure they have enough room.

Don't Flip Too Soon

When you add the scallops to the hot pan, leave them alone! Don't touch or flip them until they are really dark and crusty underneath. Depending on your pan and your luck, they might stick at first. But once they're properly caramelised, they will release more easily. So, if they're stuck, it's a sign that they're not ready to be flipped yet.

Only Flip Once

Once the scallops have formed a deep golden crust, flip them and cook for another minute or two. You only need one side to be really brown, so if the first side takes a while, the second side will need less time.

Troubleshooting

If your scallops are rubbery or chewy, they're likely overcooked. To fix this, simply reduce the cooking time for your next batch. With a shorter cooking time, you may need to increase the heat to ensure they still get a nice sear. It may take a few batches to perfect your technique, but it will be worth it!

Frequently asked questions