Perfect Scallops: How To Tell When They're Done

Pan-seared scallops are a delicious and simple meal to make at home. They are ready in under 10 minutes and are a great, healthy weeknight dinner option.

To tell if your pan-seared scallops are done, look at their sides. If they are opaque and no longer translucent, they are done. You can also tell by touch – if the scallops pull away easily from the pan, they are ready to be flipped.

To get a good sear on your scallops, make sure they are dry before adding them to the pan. This will ensure a beautiful golden brown crust forms.

Use a hot pan

Using a hot pan is key to achieving that coveted golden-brown sear on your scallops. A hot pan will give you a restaurant-worthy crust and is the result of the scallops coming into direct contact with an extremely hot surface.

To ensure your pan is hot enough, heat it up for a couple of minutes over high heat. You can test if your pan is hot enough by adding a small amount of oil and seeing if it shimmers. If your pan is hot enough, the scallops should sizzle when you place them in the pan. If they don't, your pan isn't hot enough.

When searing scallops, it's important to give them enough space in the pan so they don't steam each other. Make sure they are not touching each other in the pan.

Once your pan is hot enough, add your scallops and make sure to give them enough space. Cook them for 2-3 minutes on the first side without moving them or touching them. If you want to add butter for extra flavour, do so after the first side is done. Then, flip the scallops and cook for another 1-2 minutes.

You'll know your scallops are done when they have a dark golden-brown crust and release easily from the pan. The scallops should be opaque and no longer translucent. If they stick to the pan, wait a few more seconds and try again.

Using a hot pan is crucial to achieving a beautiful sear on your scallops. By following these simple steps, you can easily master the technique of pan-searing scallops and impress your family and friends!

Pat scallops dry

When preparing scallops for cooking, it's important to ensure they are as dry as possible. This is because moisture on the outside of the scallops will prevent them from browning properly. Therefore, it is recommended to pat scallops dry with paper towels before cooking. This is especially important if you are using frozen scallops, as they tend to have more moisture.

After patting the scallops dry, you can then season them with salt and pepper, or a seasoning of your choice. It is also possible to dust the scallops with a light coating of flour at this stage, which will help to absorb excess moisture and create a golden brown crust.

Once the scallops are dry and seasoned, you can then begin cooking them in a hot skillet or pan.

Use a non-stick or stainless steel skillet

To tell if your pan-seared scallops are done, you need to look out for a few things. Firstly, a deep golden crust should have formed on the bottom of the scallops. You will also know your scallops are done when they release from the pan. A properly seared scallop will have a gloriously golden brown and crusty exterior and be tender and delicate on the inside.

If you are using a non-stick or stainless-steel skillet, follow these steps:

Prepping the Scallops:

Rinse the scallops under cold water to remove any grit. Check each scallop for its adductor muscle, which looks like a small, rectangular tag positioned right along the side of the scallop, with its fibres running opposite the fibres in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate and gently press a second paper towel over the top to remove excess moisture.

Cooking the Scallops:

Add your oil of choice to a large non-stick or stainless-steel skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the oil is hot, carefully add the scallops to the skillet, working in batches to avoid overcrowding the pan. Cook for 2-3 minutes until a deep golden crust has formed on the bottom of the scallops. Flip and cook for another 1-2 minutes. You will know the scallops are cooked when the sides are opaque.

Troubleshooting:

If you find your scallops are rubbery or chewy, they are likely overcooked. Reduce the cooking time for your next batch. If you are struggling to get a good sear, increase the heat under the pan.

Serving Suggestions:

Pan-seared scallops are versatile and can be served in many ways. Try serving them with crusty bread and a squeeze of lemon, drizzled with an herb sauce, or paired with your favourite dishes. They are also great on pasta or served with steak for a surf and turf dinner.

Sear for 2-3 minutes

To get a good sear on your scallops, you'll want to make sure your pan is hot before adding your scallops. You should also ensure that your scallops are dry and seasoned before placing them in the pan.

Once your scallops are in the pan, sear them for 2-3 minutes. You'll know they're ready to flip if they have a dark golden brown crust and release easily from the pan. You can test this by trying to flip just one scallop. If it sticks to the pan, wait a few more seconds and try again.

After searing for 2-3 minutes, flip the scallops and add butter and fresh herbs, if using. Cook for another 1-2 minutes. You may need to increase the heat under the pan to ensure they sear nicely and develop a golden brown crust.

Serve with pasta, veggies, sauces

Pan-seared scallops are incredibly versatile and can be served in a variety of ways. Here are some ideas for serving them with pasta, veggies, and sauces:

Pasta

• A simple pasta dish, like aglio olio, can be taken to the next level with the addition of seared scallops.
• Try a lemony pesto pasta with seared scallops for a fresh and flavorful combination.
• For a heartier option, toss seared scallops with a creamy mushroom sauce and your favorite pasta.

Veggies

• Seared scallops pair well with roasted winter vegetables, such as asparagus, cabbage, or green beans.
• For a lighter option, serve seared scallops with a salad. A Mexican corn salad or an arugula zucchini salad can complement the scallops nicely.
• Scallops can also be served with roasted veggies, such as zucchini, bell peppers, carrots, or spinach.

Sauces

• A garlic basil butter sauce can be drizzled over the scallops for an extra touch of flavor.
• Chimichurri or pesto sauce can be drizzled over the scallops for an herbal touch.
• For a creamy option, serve the scallops with a vegetable sauce made from blended veggies, such as zucchini, carrots, bell peppers, and spinach.

Frequently asked questions