Marianne Martinez
Scallops are a luxurious treat for date nights and weeknight dinners alike. They are also surprisingly easy to cook and only take about 10 minutes to prepare. The key to achieving restaurant-quality pan-seared scallops is to start with fresh, dry-packed scallops and to ensure that they are thoroughly patted dry before cooking. A cast-iron skillet is ideal for achieving a delicious golden crust, and a light oil with a high smoke point, such as avocado oil, is best for cooking. Season the scallops generously with salt and pepper, sear for about 2 minutes on each side, and you'll have perfectly cooked scallops that are golden and buttery on the inside.
How to fix scallops in a pan
| Characteristics | Values |
|---|---|
| Scallop type | Sea scallops, diver scallops |
| Scallop size | Large, about 1-2 inches wide |
| Scallop preparation | Remove side muscle, pat dry, season with salt and pepper |
| Pan type | Cast iron, stainless steel, carbon steel |
| Oil type | Avocado oil, light olive oil, vegetable oil, canola oil, grapeseed oil, peanut oil |
| Cooking time | 2 minutes on the first side, 2-3 minutes on the second side |
| Serving suggestions | Pasta, veggies, sauces, lemon, crusty bread |
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What You'll Learn
Use a cast iron skillet
Cooking scallops in a cast iron skillet is a great way to achieve that perfect sear and golden-brown crust. Here's a step-by-step guide:
Preparation:
Start by patting the scallops dry with paper towels. This step is crucial as damp scallops won't sear or brown properly. If using frozen scallops, take extra care to remove any excess moisture. You can also add a light dusting of flour to each side of the scallops to absorb moisture and enhance the crust.
Seasoning:
Generously season the scallops with salt and pepper. You can season both sides before placing them in the pan, or season the second side while the first side cooks. Some recipes also suggest sprinkling lemon zest over the scallops for a zesty twist.
Heating the Cast Iron Skillet:
Place your cast iron skillet on the stovetop and turn the heat to medium-high. You want the skillet to get very hot, so it's smoking. This is important to ensure a good sear and to prevent the scallops from sticking.
Adding Oil and Scallops:
Once the skillet is hot, add a tablespoon of oil with a high smoke point, such as avocado oil, grape seed oil, or sunflower oil. You can also use butter or coconut oil for added flavour. Carefully place the scallops in the skillet, making sure they are in a single layer and not overlapping. Leave enough space between each scallop to avoid overcrowding, as this can cause steaming and affect the sear.
Cooking the Scallops:
Let the scallops cook undisturbed for 1 to 2 minutes on the first side. You should see a nice crust developing. Then, carefully flip each scallop using tongs and cook for another 1 to 2 minutes on the second side. The total cooking time will depend on the size of the scallops, with smaller bay scallops cooking quicker than larger sea scallops.
Finishing Touches:
Once the scallops are cooked to your desired doneness, remove them from the pan and turn off the heat. Add a small knob of butter to the hot pan and swirl it around until melted. This will add a delicious savoury touch to your dish. You can also deglaze the pan with some white wine for extra flavour. Finally, serve the scallops immediately with your choice of sides and enjoy!
Remember, scallops cook very quickly, so it's best to have everything else ready to serve before adding them to the pan. With these simple steps, you'll be able to impress your guests with restaurant-quality scallops cooked in your cast iron skillet!
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Choose dry scallops
When cooking scallops in a pan, it is recommended to opt for dry scallops over wet scallops. Dry scallops are untreated and unsoaked in any chemical additives, preservatives, or solutions, resulting in a purer flavor. They are also transferred to a dry container without water or preservatives once shucked.
Dry scallops have a shorter shelf life but offer a better flavor and tend to be fresher. Conversely, wet scallops are treated with water and preservatives, causing them to retain excess water, which dilutes their flavor and gives them a tougher texture.
When selecting dry scallops, look for those that have a beige color, as wet scallops tend to be whiter. Dry scallops will also have a sweet ocean smell when fresh, while emitting a stinky fish smell when they start to spoil.
Before cooking dry scallops in a pan, it is crucial to pat them dry with a paper towel to encourage a good sear. They should be as dry as possible because damp scallops will not sear or brown properly in the pan.
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Pat scallops dry
When preparing scallops for cooking, it is important to pat them dry. This is because damp scallops will not sear or brown in the pan. The drier they are, the better they will sear. To pat them dry, use a paper towel to absorb as much moisture as possible. Frozen scallops will have more moisture, so take extra care when patting them dry.
If you want to be certain that your scallops are fully dry, you can also refrigerate them uncovered. This is a good idea if you are planning to sear your scallops in a very hot pan, as you will want to be sure that they are dry so that they do not steam and prevent a good crust from forming.
If you are using wet scallops, which have been treated with a water solution, you can put them on paper towels and sprinkle both sides with salt. The salt will help to draw out some extra moisture. However, if you do this, you may want to ignore any subsequent step in your recipe that instructs you to salt the scallops, as they may become too salty.
Once you have patted your scallops dry, you can then season them with salt and pepper, before placing them in a hot pan with butter or oil.
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Add oil to the pan
To fix scallops in a pan, adding oil to the pan is a crucial step. You should use a light oil with a high smoke point, which can be heated to high temperatures without burning. Avocado oil is a popular choice for cooking scallops due to its neutral flavour and high smoke point, but other options include light olive oil, vegetable oil, canola oil, grapeseed oil, or peanut oil.
Once you've selected your oil, heat a large skillet or cast-iron pan over medium-high heat. Cast iron is preferred because it retains heat well and can get very hot, which is ideal for achieving a golden crust on your scallops. When the pan is hot, add enough oil to coat the surface.
The oil you add to the pan plays a significant role in the cooking process. Firstly, it helps to prevent the scallops from sticking to the pan. Secondly, it contributes to the browning and caramelization of the scallops, creating a delicious golden crust.
It is important to ensure that the oil is hot before adding the scallops. A good indication that the oil is ready is when it starts to shimmer or glisten. A hot pan and oil are essential to achieving the desired sear on your scallops.
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Season the scallops
Seasoning scallops is a simple process. 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, in particular, will have more moisture, so take extra care to pat them dry.
Next, sprinkle the scallops with salt and pepper. You can be generous with the seasoning, coating all over the scallops. If you want to be extra sure of a golden crust, you can also add a light dusting of flour to each side of the scallops. The flour will absorb excess moisture and add a nice golden brown colour.
Once the scallops are seasoned, heat a wide skillet over medium-high heat. Add butter or oil to the pan. When the butter has melted or the oil is hot and shimmery, carefully place the scallops in the pan, seasoned side down.
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Frequently asked questions
Pat them dry with a paper towel. Frozen scallops will have more moisture, so take extra care when patting them dry.
A cast iron skillet is best. Cast iron pans retain heat well and preheat nicely. Avoid non-stick pans as they don't get hot enough to brown the scallops properly.
Use a light oil with a high smoke point, that can be heated over high heat, like avocado, light olive oil, vegetable, canola, grapeseed or peanut oil.
Place the scallops in the pan in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn't, wait a few seconds to let the pan heat before adding the rest. Do not crowd the pan. Cook the scallops for 2 minutes, then flip. Cook the scallops for another 2 to 3 minutes.
Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft.
