Pan-Seared Scallops: Restaurant Quality At Home

Pan-seared scallops are a delicious and easy-to-make meal that can be prepared in just a few minutes. They are simple to cook and only require a few basic ingredients such as scallops, oil, salt, and pepper. The key to achieving a perfect sear is to ensure that the scallops are dry before placing them in a hot pan, undisturbed, for a few minutes on each side. This technique creates a beautiful golden crust while keeping the inside tender and juicy.

Choosing the right scallops

Type of Scallops

The two most common types of scallops are sea scallops and bay scallops. Sea scallops, caught in deep seawater, are larger (U/15-30) and have a firmer texture, making them ideal for pan-searing. Bay scallops, on the other hand, are smaller (U/50-100) and more delicate, and due to their size, they are not suitable for searing.

Fresh vs. Frozen

While fresh scallops are ideal, frozen scallops can be a good alternative. Frozen scallops are typically frozen soon after being caught, giving you more control over thawing them just before use. However, it's important to note that frozen scallops tend to have more moisture, so they require extra care when patting them dry.

Dry vs. Wet Scallops

When buying scallops, always look for "dry" scallops. Dry scallops have not been treated with any chemical additives or preservatives and will give you a better sear. Wet scallops, on the other hand, have been soaked in a preservative phosphate solution, causing them to absorb more water. This results in shrivelled scallops that don't brown as well and have an off-flavour.

Size of Scallops

For pan-searing, larger scallops are generally preferred as they provide a better sear and are less likely to overcook. Look for jumbo or U/20-30 sea scallops, which are larger and will give you a good sear. Smaller scallops tend to cook very quickly and may not be ideal for achieving that perfect crust.

Source of Scallops

If possible, opt for scallops that are sustainably sourced. "Diver scallops" refer to scallops harvested by hand, which is considered a more sustainable method than commercial harvesting. Sustainable scallops are often wild-caught and individually frozen to protect their integrity and flavour.

How to clean scallops

Rinse the scallops

Give the scallops a quick rinse under cold water to wash away any sand that might be stuck on the flesh. This will help prevent your scallops from being gritty.

Check for the side muscle

Check each scallop for its side muscle, which is really chewy and not particularly pleasant to eat. If present, it looks like a small, rectangular tag right along the side of the scallop, with its fibres running in the opposite direction of the fibres in the scallop itself.

Remove the side muscle

Use your fingers to gently tear away the side muscle. Some of your scallops may not have their side muscle attached – this is totally normal.

Dry the scallops

Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over the top to remove as much excess moisture as possible. If the scallops still seem pretty wet, pat with fresh paper towels until dry to the touch. The drier they are, the better they will sear.

How to cook scallops

Ingredients and Equipment

To cook scallops, you will need:

• Scallops (preferably dry sea scallops)
• Oil with a high smoke point (e.g. avocado oil, grapeseed oil, canola oil)
• Salt and pepper, to season
• Butter (optional)
• A skillet or frying pan (preferably cast iron)

Preparing the Scallops

Before cooking the scallops, you will need to prepare them. Firstly, if your scallops are frozen, you will need to thaw them. The best way to do this is to place them in a zip-top bag and submerge them in cool water for 25-30 minutes.

Once thawed, remove the scallops from their packaging and give them a quick rinse under cold water to wash away any sand that might be stuck to them. Check each scallop for its adductor or side muscle, which is chewy and not pleasant to eat. This looks like a small, rectangular tag along the side of the scallop, with fibres running in the opposite direction to the rest of the scallop. Use your fingers to gently tear it away.

Finally, pat the scallops dry with a paper towel. This step is very important, as moisture will prevent the scallops from searing properly.

Cooking the Scallops

Heat your skillet or frying pan over medium-high heat. Add your oil of choice, and heat until hot and shimmery.

While the oil is heating, season the scallops generously with salt and pepper. When the oil is ready, carefully place the scallops in the pan, making sure they are not touching each other.

Cook the scallops without moving them for around 2 minutes, until the first side is browned. Then, flip the scallops and cook for a further 1-2 minutes. You will know the scallops are done when the sides are opaque and no longer translucent.

If desired, you can add a small pat of butter to the pan while the second side is cooking, to flavour the scallops.

Once the scallops are cooked, remove them from the pan and serve immediately. Scallops go well with something light, like a salad, or with pasta, steak, or mashed potatoes.

What to serve with scallops

Scallops are a mildly sweet, buttery seafood option that pairs well with a variety of dishes. They are versatile and can be served as a celebratory meal or a simple weeknight dinner.

If you're looking for a light option to serve with your scallops, a salad is always a good choice. Some specific suggestions include a spinach salad with apples, walnuts, and feta; a shaved cucumber and fennel salad with olives and feta; or a simple arugula and fennel salad with a lemon vinaigrette. You could also serve your scallops with roasted asparagus, or prosciutto-wrapped asparagus for a more indulgent option.

For something more substantial, scallops can be served with pasta. A few ideas include:

• Angel hair pasta with a light lemon, butter, or curry sauce
• Aglio olio
• Lemon caper butter pasta
• Pesto pasta

Scallops also go well with grains, such as orzo, barley, or rice. For example, you could serve your scallops with lemon Parmesan orzo, wild rice, or rice pilaf.

If you're looking for a potato side, scallops can be paired with mashed potatoes, domino potatoes, or fondant potatoes.

Finally, scallops can be served with a variety of vegetables, such as broccoli, kale, Brussels sprouts, or spinach. For a heartier option, try scallops with bacon.

Storing scallops

Firstly, keep scallops on ice. They should be stored in a cooler or refrigerator on top of ice, ensuring the ice doesn't melt and that the scallops don't come into contact with the water.

Secondly, scallops should be kept dry. Moisture can cause scallops to spoil quickly, so use a clean cloth or paper towel to dry them thoroughly before storing them.

Thirdly, store the scallops in an airtight container or plastic bag. This will prevent air from drying them out and keep them fresh.

Fourthly, always store scallops in the coldest part of the fridge, which is usually the bottom shelf at the back.

Finally, use fresh scallops within two days of purchase. They have a short shelf life and will start to spoil and develop a fishy smell if not consumed within this time frame.

If you want to extend the shelf life of your scallops, you can freeze them. First, clean the scallops and pat them dry. Then, place them in a plastic container or bag and freeze for up to three months. To thaw, simply place them in the refrigerator for a day before cooking.

Frequently asked questions