Drying Scallops: The Secret To Perfect Sear

Drying scallops before pan-searing is an important step in achieving a perfect golden brown crust. The process of drying scallops involves removing excess moisture by patting them with paper towels or placing them between paper towels and pressing gently. This step is crucial as moisture prevents the scallops from browning properly and can lead to steaming instead. Frozen scallops, in particular, tend to have more moisture, so they require extra care when drying. Additionally, it is recommended to buy dry scallops or defrost and dry frozen scallops before cooking to achieve the best results.

Choose the right scallops

Choosing the right scallops is key to achieving that perfect, golden-brown crust. Here's what you need to know:

Type of Scallops

The two most common types of scallops are sea scallops and bay scallops. Sea scallops, as the name suggests, are caught in deep seawater, while bay scallops are sourced from shallow bay water. Sea scallops are larger, have a firmer texture, and are ideal for pan-searing. Bay scallops, on the other hand, are smaller, sweeter, and more delicate, cooking very quickly and thus 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, allowing better control over the final product's freshness. However, it's important to note that frozen scallops will have more moisture, so take extra care to pat them dry before cooking.

Dry vs Wet Scallops

When buying scallops, always opt for dry scallops. Dry scallops have not been treated with any chemical additives or phosphate solutions, which can affect their texture and flavour. Wet scallops tend to absorb more water, leading to shrinkage during cooking and a less desirable taste. Dry scallops will give you a purer flavour and a better chance at achieving that perfect sear.

Size

When it comes to size, larger scallops are generally preferred for pan-searing. Look for U/15-30 or U/20-30 scallops, which indicate the number of individual pieces per pound. The smaller the "U" designation, the larger the scallops.

Source

If possible, opt for scallops that are sustainably sourced. 'Diver scallops' are harvested by hand, which is considered a more sustainable method than commercial harvesting.

Preparation

Before cooking, remember to pat your scallops dry with paper towels. Removing excess moisture is crucial for achieving a good sear. You can also remove the side muscle, a small, rectangular tag along the side of the scallop, as it can be chewy. Finally, season your scallops with salt and pepper before placing them in the pan.

Now that you know how to choose the right scallops, you're well on your way to creating that perfect, golden-brown crust!

Prep the scallops

The first step in preparing scallops for pan-searing is to ensure they are dry. Scallops sold in stores are often treated with a water solution, so it is important to remove as much moisture as possible before cooking. Place the scallops between paper towels and press gently to absorb any excess water. You can also sprinkle both sides with salt and let them sit for a few minutes to draw out more moisture. If you choose to do this, remember to omit the step of seasoning the scallops with salt later on.

If your scallops are frozen, it is best to thaw them completely before drying. The best way to thaw frozen scallops is to place them in a sealed bag and submerge them in a bowl of cold water for about 30 minutes. You can also leave them in the refrigerator overnight to thaw slowly.

Once the scallops are dry, it is time to season them. Sprinkle the scallops with salt and pepper, or any other seasonings of your choice. Be careful not to oversalt if you have already used the salt trick to draw out moisture.

Before cooking, it is important to remove the small muscle on the side of the scallops, as it can become tough and rubbery when cooked. Simply pull it off and discard it. Rinse the scallops in cold water to remove any remaining sand or debris.

Now your scallops are ready for the pan!

Use the right pan

The right pan is crucial to achieving that perfect sear on your scallops. Here's a detailed guide on choosing the best pan for the job:

Pan Material

The best pans for searing scallops are typically made of stainless steel, copper, or cast iron. These materials retain and distribute heat effectively, allowing you to get a consistent sear on all your scallops. Cast iron pans, in particular, are excellent for searing as they get really hot and preheat nicely. If you don't have a cast iron pan, use your heaviest-bottomed pan.

Pan Size

When choosing a pan, it's important to consider its size. You want to use a pan that is large enough to give the scallops enough space in between them. This is crucial because if the scallops are too close together, they will steam instead of searing. As a rule of thumb, aim for a pan that is at least 10 inches in diameter. The bigger the pan, the more scallops you can cook at once without crowding them.

Non-Stick Pans

While non-stick pans are convenient for many dishes, they are not ideal for searing scallops. The non-stick surface can prevent the scallops from forming a nice crust. This is because the Maillard reaction, the chemical reaction responsible for the browning of proteins, requires direct contact between the scallops and the hot surface of the pan.

Pan Preparation

Before adding the scallops, make sure your pan is nice and hot. Heat it over medium-high to high heat until it's really hot but not smoking. This will ensure that your scallops get a nice sear as soon as they hit the pan.

Oil Choice

When it comes to oil, choose an option with a high smoke point, such as avocado oil, grapeseed oil, vegetable oil, or canola oil. Avoid using olive oil, as its flavour can be too strong for scallops. You only need a couple of tablespoons of oil to coat the pan evenly.

Heat the pan

Now that your scallops are prepped and ready to go, it's time to heat the pan.

First, choose the right pan for the job. You want to use a heavy-bottomed pan, preferably a cast-iron skillet. Cast iron pans are ideal for searing because they retain heat well and preheat nicely. If you don't have a cast-iron pan, use your heaviest-bottomed pan.

Next, add some oil to the pan. You'll want to use a high-smoke-point oil such as avocado oil, grapeseed oil, vegetable oil, or canola oil. Heat the oil over medium-high to high heat until it's very hot but not smoking. You want the oil to be hot enough that the scallops sizzle when you put them in the pan.

Once the oil is hot, it's time to add the scallops. Place them in the pan, making sure to leave enough space between them so they're not steaming each other. They should be in a single layer and not crowded.

Now, the most important part: do not touch the scallops! Let them cook undisturbed for about 1 1/2 to 2 minutes on the first side. This will allow a beautiful golden-brown crust to form. If you try to flip them and they're stuck to the pan, wait a few more seconds until they release easily.

After the first side is nicely browned, it's time to flip the scallops. Use a metal spatula or tongs to turn them over gently.

At this point, you can also add a small pat of butter to the pan to flavour the scallops. The butter will melt and baste the scallops as they finish cooking.

Cook the scallops for about another minute or so on the second side, or until they're opaque in the centre. The total cooking time will depend on the size of your scallops, but it should be around 2-3 minutes per side.

Once the scallops are done to your liking, remove them from the pan and serve immediately. Scallops continue to cook a little even after being removed from the heat, so it's best to transfer them to a separate plate for serving.

Cook the scallops

Now that your scallops are dry, it's time to cook them.

First, heat up a skillet (preferably cast iron) until it's very hot. You can add some oil to the pan—something with a high smoke point like avocado oil, grapeseed oil, or vegetable oil. You want the oil to be hot, but not smoking.

Next, place your scallops in the pan, making sure to leave enough space between them so they're not steaming each other. Sprinkle the scallops with salt and pepper, then sear them for about 2 minutes on the first side. You can then flip them over and add a small pat of butter to the pan while the other side finishes cooking.

After another minute or so, your scallops should be ready to serve. Make sure to transfer them to another dish, as they will continue to cook if left in the hot pan.

Enjoy your perfectly pan-seared scallops!

Frequently asked questions