Pan-Seared Scallops: Mastering The Perfect Sear In A Cast Iron

Pan-seared scallops are a delicious, elegant meal that can be made at home with the right technique and a good pan. The key to achieving a perfect sear is to dry the scallops thoroughly before cooking and to use a cast-iron skillet to retain heat and preheat nicely. Here's a step-by-step guide to help you create a restaurant-worthy dish:

First, make sure to buy dry-packed sea scallops, as they have not been treated with any chemicals and will give you the best sear. Remove the small muscle on the side of the scallops, as it can be tough and rubbery when cooked. Then, rinse the scallops in cold water and pat them completely dry with paper towels. This step is crucial, as any moisture will prevent a good sear.

Next, season the scallops generously with salt and pepper on both sides. You can also add other seasonings like garlic, fresh herbs, or chili flakes for extra flavor.

Now, it's time to heat your cast-iron skillet. Place it on high heat and add a light, neutral oil with a high smoke point, such as grapeseed, canola, or vegetable oil. Avoid extra virgin olive oil, as it will smoke immediately over high heat. Heat the oil until it's rippingly hot, but not smoking.

Carefully place the scallops in the pan, making sure they don't touch or crowd each other. Sear the scallops undisturbed for about 1 1/2 to 2 minutes on each side, until a golden brown crust forms. The scallops should release easily from the pan when they're ready to flip.

Once the scallops have a beautiful sear on one side, it's time to add some butter. Flip the scallops and add a few pats of unsalted butter to the pan. Baste the scallops with the melted butter and cook for another 1 to 2 minutes, until the centers are opaque.

Finally, remove the scallops from the pan and serve immediately. You can also make a quick pan sauce by adding some lemon slices to the butter and spooning the sauce over the scallops.

With these simple steps, you can impress your family and friends with restaurant-quality pan-seared scallops, right in the comfort of your own home!

Choosing the right pan

Pan Material

The best pans for searing scallops are typically made of stainless steel or cast iron. These materials can withstand high temperatures and provide even heat distribution, which is essential for getting that coveted golden-brown crust. Cast iron, in particular, retains heat exceptionally well and is a favourite among chefs for searing meats and seafood. While non-stick pans are convenient, they are less likely to give you the deep sear you're aiming for.

Pan Size

When selecting a pan, size does matter. Choose a pan that is large enough so that the scallops do not touch when placed in the pan. This ensures that the scallops have enough space to develop a crust without steaming each other. For a standard serving of scallops, a 10- to 12-inch skillet is usually sufficient.

Pan Condition

It's important to start with a clean, dry pan. Any residual food or water can affect the pan's performance and the scallops' ability to form a crust. Additionally, ensure that your pan is free of scratches or chips, especially if you're using non-stick cookware. These imperfections can affect the pan's non-stick properties and cause your scallops to stick.

Pan Weight

Heavier pans, like cast iron, are ideal for searing scallops. The weight contributes to the pan's ability to retain heat and distribute it evenly. A heavier pan will also help prevent hot spots, which can cause uneven cooking. When choosing a pan, hold it in your hand to gauge its weight. A heavier pan will give you better results when searing scallops.

Pan Maintenance

Proper maintenance of your pan is key to achieving consistent results. Seasoning your cast-iron pan regularly will create a natural non-stick surface and enhance its performance. To season a cast-iron pan, coat it with a thin layer of oil and bake it in the oven at a high temperature. Repeat this process periodically to maintain the pan's seasoning.

In summary, when choosing the right pan for searing scallops, opt for a stainless steel or cast-iron skillet that is large enough to accommodate the scallops without crowding. Ensure your pan is clean, well-maintained, and heavy-duty to get that perfect sear every time.

Selecting the best oil

When pan-searing scallops, it is crucial to use an oil with a high smoke point. This is because scallops need to be cooked at high temperatures to develop a golden crust on the outside while remaining tender on the inside. If the oil's smoke point is too low, it will burn and turn bitter, affecting the taste of the scallops.

• Grapeseed oil
• Canola oil
• Safflower oil
• Peanut oil
• Avocado oil
• Vegetable oil
• Refined sunflower oil
• Light olive oil

It is best to avoid regular olive oil, as its smoke point is too low for searing scallops.

Drying the scallops

First, use a paper towel or a clean dish towel to pat the scallops dry. You can also place the scallops on a paper-towel-lined plate and put another layer of paper towels on top. Gently press down to absorb any excess moisture. Leave the scallops to dry for at least 10 minutes, but the longer you can leave them, the better—up to 30 minutes if possible.

If your scallops are not "dry-packed," they may be "wet-packed." Wet scallops have been treated with a phosphate solution, which means they will absorb more water and will not brown as well when cooked. If you can only get wet scallops, make sure to dry them as much as possible before cooking.

Once your scallops are dry, it's time to season them with salt and pepper. Be generous with the seasoning! You can also add other seasonings like garlic or herbs like thyme, rosemary, or tarragon.

Now your scallops are ready for the pan!

Heating the pan

Before heating your pan, ensure your scallops are as dry as possible. Blot them with paper towels and let them rest for at least 10 minutes. The drying process is crucial to achieving a great sear, so don't skip this step!

Now, heat your cast-iron skillet on high heat for at least 3-5 minutes. You want the pan to be very hot, but not smoking. Add enough oil to coat the bottom of the pan lightly. Use a neutral-flavoured oil with a high smoke point, such as canola, vegetable, grapeseed, mild olive oil, refined sunflower, or safflower oil. Avoid extra virgin olive oil, as this will smoke immediately over high heat.

Once your oil is hot, carefully add your dry scallops to the pan in a single layer, ensuring they don't touch or crowd each other. Give them enough space so that they are not steaming each other. You should hear a sizzling noise when you put them in the pan.

Let the scallops cook undisturbed for 1 1/2 to 2 minutes. This is crucial to achieving a good sear. Do not be tempted to nudge or poke them. If you try to flip them and they are sticking to the pan, it means they are not ready yet. Wait another 15-20 seconds and try again. When they are ready, they will release easily from the pan.

In summary, the key to heating your pan for scallops is to use a cast-iron skillet, get it very hot (but not smoking), add enough oil to coat the bottom, and then add your dry scallops in a single layer, giving them space to cook undisturbed for that perfect sear.

Cooking the scallops

Before you start cooking, make sure to remove the small, tough pieces known as the tendons from your scallops. Scallops cook quickly, so make them the final step in your meal preparation.

The key to achieving a good sear is to dry your scallops thoroughly with paper towels before cooking. Place the scallops on a paper-towel-lined plate and let them dry for at least 10 minutes, but the longer the better. You can also place another layer of paper towels on top and gently press down to absorb any excess moisture.

Once your scallops are dry, season them generously with salt and pepper on both sides.

Use a cast-iron skillet if you have one, although a non-stick skillet or pan will also work. Heat your skillet on high until it's very hot but not smoking. Add enough oil to coat the bottom of the pan lightly. Use a light, neutral oil with a high smoke point such as grapeseed, canola, or vegetable oil. Extra virgin olive oil will smoke immediately over high heat.

When your oil is hot, carefully add your scallops to the pan, making sure they don't touch and leaving at least 1" between each. Cook for 1-2 minutes undisturbed—larger scallops may need up to 3 minutes. You'll know they're ready to flip when they have a dark golden-brown crust and release easily from the pan.

When your scallops are ready, use tongs or a fish spatula to carefully flip them. Add butter and fresh herbs such as thyme, rosemary, or tarragon if you like, then cook for another 1-2 minutes. Tilt the pan and spoon the melted butter over the scallops as they finish cooking.

Remove your scallops from the pan and serve immediately. You can garnish with a sprinkle of chopped fresh parsley and serve with lemon wedges.

Frequently asked questions