Pan-Seared Scallops: Minutes To Perfection

Pan-seared scallops are a delicious and easy-to-make meal that can be prepared in just a few minutes. The key to achieving a perfect sear is to use a hot pan, preferably cast iron or stainless steel, and to ensure that the scallops are thoroughly dried before cooking. By following these simple steps, you can create a restaurant-worthy dish with a golden brown crust and a tender, juicy centre.

Pan-seared scallops take 2-3 minutes on each side to cook

Pan-seared scallops are a quick and easy meal to make at home, taking only 2-3 minutes on each side to cook. The key to achieving a golden brown crust is to ensure your scallops are dry before they hit the hot pan.

First, place your scallops on a paper towel and gently pat the outside dry. If your scallops are frozen, the best way to thaw them is to place them in a zip-top bag and submerge them in cool water. This method is best for food safety and will only take 25-30 minutes. You can also thaw them in the refrigerator overnight.

Next, heat up your skillet until it's very hot, and add some oil with a high smoke point. Avocado oil, grapeseed oil, canola oil, and vegetable oil all work well.

Once your oil is hot, place your scallops in the pan, leaving enough space between them so they don't steam each other. Season the top side with salt and pepper, and sear for 2-3 minutes. Then, flip your scallops, season the other side, and cook for another 1-2 minutes.

Finally, remove the scallops from the pan and serve immediately. Cast iron pans retain heat well, so be sure to transfer your scallops to a different dish to prevent overcooking.

With these simple steps, you can enjoy perfectly pan-seared scallops with a beautiful golden crust in just a few minutes!

Scallops should be dried thoroughly with a paper towel before cooking

Scallops Should Be Dried Thoroughly Before Cooking

When cooking scallops, it is important to ensure that they are thoroughly dried before adding them to the pan. This is because moisture is the "natural enemy" of a good sear, and wet scallops will not brown as well due to the extra liquid.

Scallops should be patted dry with a paper towel before cooking. This is true whether you are using fresh or frozen scallops, though frozen scallops will have more moisture, so take extra care when drying them. If you are using frozen scallops, it is best to thaw them in the refrigerator overnight or by placing them in a sealed bag and submerging them in cold water.

Once the scallops are dry, you can dust them with flour to help with browning, though this step is optional. Then, season the scallops generously with salt and pepper.

When you are ready to cook the scallops, heat a skillet over medium-high heat and add some oil. Avocado oil, vegetable oil, grapeseed oil, and canola oil all work well due to their high smoke points. Once the oil is hot, carefully add the scallops to the pan, making sure to give them enough space so that they are not steaming each other.

Cook the scallops for about 2 minutes on the first side, without moving them, until a crust forms. Then, flip the scallops and cook for another minute or two until they are opaque throughout.

By drying the scallops thoroughly before cooking, you will ensure a beautiful golden-brown sear and help to prevent them from becoming rubbery or chewy.

Use a cast-iron or stainless-steel pan for the best sear

When it comes to searing scallops, a cast-iron or stainless-steel pan is the best choice. Here's why:

Heat Retention and Distribution

Cast iron pans are excellent heat retainers, which is essential for achieving a consistent sear on both sides of the scallops. They can also be preheated to extremely high temperatures, which is necessary for a good sear. Stainless steel, on the other hand, is a poor heat conductor on its own. However, when combined with a heat-conducting material like aluminum or copper, it becomes much more effective at distributing heat evenly.

Ease of Use and Maintenance

While cast iron provides an exceptional sear, it does require more maintenance. To prevent rusting, it must be dried properly and seasoned regularly with oil to develop a non-stick surface. Stainless steel, on the other hand, is much easier to care for. It can be washed with soap and water or even put in the dishwasher, making it a more low-maintenance option.

Reactivity to Food

Cast iron is reactive to acidic foods and can impart a metallic taste to dishes if used for long cooking times. It's also not ideal for cooking fish or other seafood due to the retention of odors. Stainless steel, on the other hand, is non-reactive and can be used with almost any ingredient without altering the flavors.

Durability

Both cast iron and stainless steel are highly durable and long-lasting. Cast iron is quite heavy and can crack if not well maintained, while stainless steel is lighter and less brittle.

Oven Safety

Cast iron can be used at any oven temperature and is perfect for searing and then finishing your scallops in the oven. Stainless steel is generally safe up to 500°F, but some handles may not withstand such high temperatures.

Best Practices for Searing

Whether using cast iron or stainless steel, there are a few key steps to follow for the perfect sear:

• Ensure your pan is very hot before adding oil.
• Pat your scallops dry before placing them in the pan. Moisture will prevent a good sear.
• Avoid overcrowding the pan. Leave a few inches of space between each scallop.
• Don't move or flip the scallops too soon. Let them develop a crust before attempting to release them from the pan.

In summary, both cast iron and stainless steel have their advantages and disadvantages when it comes to searing scallops. Cast iron provides an exceptional sear but requires more maintenance, while stainless steel is easier to care for and more versatile but may not retain heat as effectively. Ultimately, the choice between the two depends on your specific needs and preferences.

Scallops should be spaced out in the pan to avoid steaming each other

When cooking scallops, it's important to ensure they are spaced out in the pan to avoid them steaming each other. This is because scallops need a high heat to achieve a good sear, and if they are too close together, they will prevent the pan from retaining the necessary level of heat.

Scallops should be cooked in a hot skillet or cast-iron pan with a high smoke point oil. The pan should be hot enough that the scallops sizzle when they are added. If they don't sizzle, the pan isn't hot enough.

If you add too many scallops to the pan, they will reduce the temperature of the pan, and their proximity to each other will cause them to steam instead of searing. This will prevent you from achieving the desired golden brown crust.

To avoid this, use a bigger pan than you think you need. As a guide, in a 10-inch skillet, cook no more than 10 scallops at a time. Make sure the scallops have enough room in between so that they are not steaming each other.

Once you have added the scallops to the pan, leave them alone! Do not touch or move them for a good minute or two. Then, check underneath one of them to see if they are ready to flip. Do not flip them until they are really dark and crusty underneath, which should take between 90 seconds and 3 minutes.

If you are cooking more scallops than will fit in the pan with enough space between them, cook the scallops in batches to avoid overcrowding the pan.

Scallops go well with a lemon-butter sauce, fresh herbs, and sides like salad, pasta, or roasted vegetables

Scallops are a delicious treat, but they can be intimidating to cook at home. With a few simple tips, you can make perfect scallops with a golden-brown crust in just a few minutes.

First, make sure to buy dry scallops if you can. Wet scallops have been treated with a preservative phosphate solution, which can affect their texture and flavour. They will also release more water when cooked, making it harder to get a good sear.

Before cooking, remove the small side muscle from the scallops and rinse them with cold water. Then, use paper towels to thoroughly pat the scallops dry. This step is important because any extra moisture will prevent the scallops from browning properly.

When you're ready to cook, heat a large cast-iron skillet over medium-high heat. You can use a non-stick skillet, but cast iron will give you a better sear. Add a high smoke point oil like avocado oil, ghee, or canola oil. You only need enough to coat the bottom of the pan.

Season the scallops with salt and pepper, then place them in the hot pan, making sure to leave enough space between them so they aren't steaming each other. Cook the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking. The whole process should only take about 4-5 minutes.

Scallops are delicious on their own, but you can elevate them with a lemon-butter sauce and fresh herbs. To make the sauce, simply melt butter in a skillet and add minced garlic and fresh herbs like thyme, tarragon, parsley, chives, or basil. Finish it off with a squeeze of fresh lemon juice and season with salt and pepper.

Scallops are great served with something light like a salad. They also go well with pasta, rice, couscous, or quinoa. For a heartier meal, serve them with mashed potatoes or polenta.

Now that you know how to cook scallops, you can impress your friends and family with this restaurant-worthy dish!

Frequently asked questions