Tiffany Haney
Cooking scallops to perfection can be a tricky task, but with a few simple tips, you can easily master the art of cooking juicy and tender scallops. The key to achieving that perfect sear is to ensure your scallops are dry before placing them in a hot pan with oil. This will give them that golden-brown crust that is so desirable. The type of scallops you use also matters; dry scallops are preferred as they are not treated with any chemicals, whereas wet scallops tend to have a tougher texture and odd flavour due to the additives used. Now that you know the basics, get ready to impress your family and friends with restaurant-quality pan-seared scallops cooked right in your own kitchen!
How to cook scallops in a pan
| Characteristics | Values |
|---|---|
| Scallop type | Dry, not wet |
| Scallop size | Large sea scallops |
| Scallop preparation | Pat dry with a paper towel, season with salt and pepper |
| Pan type | Cast iron, stainless steel or carbon steel |
| Oil type | High smoke point oil, e.g. avocado oil |
| Oil temperature | Hot enough to make a sizzling noise when scallops are added |
| Scallop arrangement | Spaced apart, not touching |
| Cooking time | 2 minutes on the first side, 1-2 minutes on the second side |
| Serving instructions | Serve immediately with lemons on the side |
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What You'll Learn
Choose a cast iron skillet
Cast iron skillets are a great option for cooking scallops as they retain heat well and help create a nice golden-brown crust. Here are some tips for choosing and using a cast iron skillet for cooking scallops:
First, ensure you select the right size skillet. If you are cooking for a large group, a larger skillet will be more suitable. However, if you are cooking for one or two people, a smaller skillet should suffice. It is also important to consider the size of your stovetop burner. You want to make sure that the skillet you choose is not too big or too small for your burner, ensuring even heat distribution.
Secondly, preheat your cast iron skillet properly. Place the skillet in the oven and heat it at a high temperature for about 30 minutes before moving it to the stovetop. This helps ensure that the entire pan is evenly heated, creating a consistent sear on your scallops.
When using a cast iron skillet, it is important to use the right amount of oil. Add enough oil to coat the bottom of the pan, and ensure it is hot and shimmery before adding the scallops. This will help create a nice sear on the scallops and prevent them from sticking to the pan.
Additionally, when cooking scallops in a cast iron skillet, be mindful of the cooking time. Scallops cook quickly, usually taking about 2 minutes per side to develop a nice crust. Overcooking can lead to dry and rubbery scallops, so it is important to keep a close eye on them and remove them from the pan when they are just cooked through.
Finally, cast iron skillets can retain heat for a long time, so it is important to transfer the scallops to a serving dish or individual plates after cooking. This will prevent overcooking and ensure that your scallops remain juicy and tender.
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Use a high smoke point oil
To cook scallops in a pan, it is important to use a high smoke point oil. This is because scallops need to be cooked at a high temperature to achieve a good sear. A high smoke point oil can withstand high temperatures without burning, which is essential for cooking scallops.
Avocado oil is a good option for a high smoke point oil when cooking scallops. Other options include grapeseed oil, refined safflower oil, and extra virgin olive oil. These oils have high smoke points and can withstand the high temperatures needed for searing scallops.
When using a high smoke point oil to cook scallops, it is important to heat the oil in a pan over medium-high to high heat. You'll know the oil is hot enough when it starts to shimmer. Then, carefully place the scallops in the pan, making sure they are not touching each other and that they have room in between so they don't steam. The scallops should sizzle when they hit the pan, indicating that the oil is hot enough.
It is important to note that the pan should be hot before adding the scallops. If the pan is not hot enough, the scallops will not sear properly and will stick to the pan. Additionally, make sure the scallops are dry before adding them to the pan, as moisture will prevent a good sear.
By using a high smoke point oil and following these tips, you can successfully cook scallops in a pan, achieving a beautiful golden brown sear on the outside while maintaining a tender, melt-in-your-mouth texture on the inside.
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Pat scallops dry
To pan-sear scallops, it is important to ensure that they are dry before cooking. Pat the scallops dry with a paper towel. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, you can add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust.
If you have a choice between wet or dry scallops, it is best to opt for dry. Wet scallops have been treated with water and preservatives, which can make them retain excess water. This dilutes their flavor and gives them a tougher texture. Dry scallops, on the other hand, have not been treated with any additives and will have a better flavor and texture. They will also be easier to brown in the pan.
If you are using frozen scallops, make sure to thaw them completely before cooking. You can thaw them quickly by placing them in their closed package in a bowl of ice water, or thaw them overnight in the fridge.
Once your scallops are dry, you can season them with salt and pepper before placing them in the pan.
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Season with salt and pepper
Seasoning with salt and pepper is a crucial step in cooking scallops. It is recommended to season the scallops liberally with salt and pepper before cooking them.
Firstly, pat the scallops dry with a paper towel. This is an important step as damp scallops will not sear or brown in the pan. Frozen scallops will have more moisture, so take extra care when patting them dry. You can also place the scallops in the refrigerator uncovered to ensure they are fully dry.
Next, sprinkle the scallops with salt and pepper. You can season both sides of the scallops with salt and pepper before placing them in the pan, or you can season one side first, place them seasoned side down into the hot pan, and then season the other side while the first side cooks.
When seasoning with salt, you can use regular table salt or sea salt, depending on your preference. For pepper, use freshly ground black pepper for the best flavour. Be sure to sprinkle the salt and pepper evenly over the scallops to ensure a consistent seasoning.
Once the scallops are seasoned, you can then proceed to cook them in the pan as desired.
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Sear for 2 minutes on each side
To achieve a perfect sear on your scallops, it's important to follow a few key steps. Firstly, ensure that your scallops are dry before placing them in the pan. Pat them dry with paper towels, and for best results, choose dry scallops over wet ones as they tend to have a better flavour and texture. Wet scallops have been treated with chemicals and water, which can prevent them from browning properly and give them an odd taste.
Now, on to the searing! Heat your pan to a high temperature—a cast-iron skillet is a great option as it retains heat well—and add your oil of choice. Avocado oil, butter, and high-smoke-point oils work well. Make sure the oil is hot and shimmering, then carefully place your scallops into the pan, ensuring they don't touch each other.
Let the scallops cook undisturbed for about 2 minutes. This will allow a beautiful golden crust to form on the first side. While the first side is browning, you can season the uncooked side with salt and pepper, or even a light dusting of flour for an extra crispy crust.
Once the first side is nicely browned, it's time to flip your scallops. Use tongs to gently flip them over, and be careful not to break the crust that has formed.
Now, let the scallops cook on the second side for another 1 to 2 minutes, until they are golden and opaque or translucent on the sides. Scallops cook quickly, so it's important not to overcook them.
And that's it! Your scallops are now perfectly seared and ready to be enjoyed.
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Frequently asked questions
Pat the scallops dry with a paper towel and season with salt and pepper. If you want an extra fail-safe, you can add a light dusting of flour to each side of the scallops to absorb excess moisture and add a nice golden brown crust.
A cast iron skillet is best as it retains heat well and preheats nicely. Avoid non-stick pans as they don't get hot enough to brown the scallops properly.
The pan should be hot enough that the scallops sizzle when added.
Scallops cook quickly, usually in less than 5 minutes. Sear the scallops for about 2 minutes on the first side, then flip and cook for another 1-2 minutes.
