Perfect Pan Temperature For Scallops

Searing scallops is all about getting that perfect golden-brown crust, and to do that, you need a hot pan. But how hot is hot enough? Well, it depends on who you ask. Some recipes call for heating your pan to a ripping 450°F (232°C) or higher, while others suggest a more moderate medium-high heat. But the key to success seems to be getting your pan hot enough so that your scallops sizzle as soon as they hit the cooking surface. This will give you that coveted crust and prevent your scallops from sticking to the pan. So, the next time you're cooking scallops, turn up the heat and listen for that sizzle!

Choosing the right scallops

The first step to achieving the perfect seared scallops is to select the right scallops. When shopping for scallops, it is best to source them from a local fish market if possible. If you don't have access to a local fish market, frozen scallops can be a good alternative. It is important to check for discoloration or ice crystals, as these can indicate poor quality.

Bay Scallops vs Sea Scallops

The two most common types of scallops are sea scallops and bay scallops. Sea scallops are larger, with a meatier texture, making them ideal for grilling or pan-searing. Bay scallops, on the other hand, are smaller, sweeter, and more tender, and are often used in soups or pasta dishes.

Dry-Packed vs Wet-Packed Scallops

Dry-packed scallops are always preferable to wet-packed. Wet-packed scallops are treated with additives and chemicals, which can affect their taste and texture. They tend to shrink after cooking and are harder to crisp up. Dry-packed scallops, on the other hand, have a more pure flavor and are more likely to develop a golden brown crust when seared.

Fresh vs Frozen Scallops

When it comes to freshness, frozen scallops can actually be a better option than "fresh" scallops from the supermarket. Unless you live on the coast, "fresh" seafood has likely been previously frozen for transit. Frozen scallops are typically frozen quickly after being caught, giving you more control over the final product. They are also usually less expensive.

In summary, when choosing the right scallops for searing, look for dry-packed sea scallops, preferably sourced from a local fish market or frozen. Avoid wet-packed scallops and always check for signs of poor quality, such as discoloration or ice crystals.

How to clean scallops

To clean scallops, start by storing them on ice or in the refrigerator. This will make them easier to open. When you're ready to begin, hold the scallop with the darker side of the shell facing up and the hinge pointing away from you. Insert a sharp knife or spoon between the two shell halves and apply pressure to pry the shell open. Cut through the muscle where it attaches to the top half of the shell, then discard the top shell.

Next, remove the dark innards, scraping them off the muscle with your knife or spoon. Rinse the scallop under cold water for at least 30 seconds, rubbing it with your fingers to dislodge any grit or sand. If necessary, remove the side muscle by gently pulling or cutting it off. Give the scallop a final rinse, and it's ready to cook!

If you're working with pre-shucked scallops, simply give them a good rinse with cool water and remove the side muscle before patting them dry.

How to make pan-seared scallops

Ingredients:

• Scallops (fresh, dry sea scallops are preferable)
• Salt
• Pepper
• Oil with a high smoke point (e.g. avocado oil, peanut oil, rice-bran oil, canola oil, vegetable oil, mild olive oil, refined sunflower oil, or safflower oil)
• Butter (unsalted or clarified)
• Paper towels or a lint-free cloth
• Cast-iron skillet or a black-steel pan

Method:

• Prepare the scallops by removing any "feet" or "catch" muscles—the small, rough-textured, crescent-shaped tendons attached to the side of the scallop.
• Pat the scallops dry with paper towels or a lint-free cloth. This step is important as it encourages a good sear—if the scallops are wet, they won't brown as well in the pan.
• Season the scallops with salt and pepper.
• Heat your chosen oil in a cast-iron skillet or black-steel pan over medium-high heat until it is very hot, almost smoking, or reaches a temperature of around 450°F (232°C).
• Place the scallops in the pan, ensuring they are not touching and have enough space in between so they don't steam each other. You may need to cook the scallops in batches to avoid overcrowding the pan.
• Sear the scallops without touching or moving them for about 1-2 minutes, or until they develop a golden-brown crust.
• Flip the scallops and add a small pat of butter to the pan. Baste the scallops with the butter and continue cooking for about another minute, or until the scallops are just cooked through and opaque in the centre.
• Remove the scallops from the pan and serve immediately. Scallops are best enjoyed fresh off the pan, but if you need to keep them warm, transfer them to an oven preheated to 200°F.

What to serve with pan-seared scallops

When it comes to what to serve with pan-seared scallops, there are a variety of options that will complement their mild flavour and delicate texture. Here are some ideas for side dishes and sauces to accompany your perfectly seared scallops:

Side Dishes

• Pasta: Try a simple pasta dish with lemon and herbs, or a creamy Parmesan pasta.
• Salads: An arugula salad or a fennel and orange salad are great options to serve with scallops.
• Vegetables: Baked asparagus with Parmesan, roasted broccolini, or sautéed green beans, mushrooms and onions would all make excellent side dishes.
• Potatoes: Air fryer baked potatoes or Yukon Gold mashed potatoes are classic side dishes that go well with seafood.
• Rice: Consider making a batch of heirloom grain rice or brown butter polenta to serve with your scallops.
• Bread: Grilled garlic bread or air fryer garlic Parmesan twists will help mop up any delicious sauces or butter from the scallops.

Sauces

• Lemon Herb Sauce: A classic combination of melted butter, lemon, garlic and herbs is a perfect match for scallops.
• White Wine Lemon Caper Sauce: This simple, creamy sauce can be made in just 10 minutes and is sure to impress.
• Brown Butter Sauce: Try serving your scallops with a brown butter sauce, inspired by a recipe from Simply Recipes.

Tips for avoiding overcooking

Scallops are a seafood delicacy, with a sweet and succulent flavour and a tender texture. They are also quite expensive, so it's important to cook them properly. Here are some tips to avoid overcooking scallops:

• Use a cast-iron skillet or a black steel pan. These pans have excellent heat retention and distribute heat evenly, resulting in a beautiful golden-brown sear.
• Heat the pan to around 450°F (232°C) before adding the scallops. A very hot pan is essential for a good sear.
• Use a neutral cooking oil with a high smoke point, such as canola oil, peanut oil, rice bran oil, or avocado oil. Olive oil and butter have low smoke points and can burn, leaving a bitter taste.
• Dry the scallops thoroughly with paper towels before cooking. Moisture on the scallops will cause them to steam instead of sear, affecting the texture and taste.
• Make sure the scallops are not overcrowded in the pan. They should have enough space so that they are not steaming each other.
• Do not move or touch the scallops for the first 1-2 minutes of cooking. Allow them to develop a good sear and form a nice crust before attempting to flip them.
• Cook the scallops for about 2 minutes on the first side, then flip and cook for another minute or until the internal temperature reaches 115°F (46°C). Scallops go from perfectly cooked to rubbery very quickly, so keep a close eye on them.
• Remove the scallops from the pan as soon as they are done and transfer them to a serving dish. They will continue to cook if left in the hot pan.
• If reheating scallops, be careful not to overcook them. Heat them just until they are warm enough to eat, using low heat.

Frequently asked questions