Pan-Seared Scallops: Olive Oil Perfection In 10 Minutes

Pan-seared scallops are a delicious treat, but cooking them can be tricky. This guide will teach you how to pan-sear scallops with olive oil, so they come out crispy, juicy, and delicious. The key to delicious pan-seared scallops is choosing the right ones. When selecting scallops, look for ones that are free of chemical additives and have a sweet taste. You'll also need the right tools and ingredients. A cast-iron or stainless-steel pan is ideal, as it can handle high heat. You'll also need a fish spatula or silicone-tipped tongs to flip the scallops gently, paper towels to blot them dry before cooking, and an instant-read thermometer to check their doneness. As for ingredients, in addition to scallops, you'll need olive oil or canola oil, salt, and pepper for seasoning, and optionally, butter. Now, let's get cooking!

Choosing the right scallops

Freshness and Quality

When buying scallops, it is best to choose fresh scallops over frozen ones. Fresh scallops have a sweeter taste and a more delicate texture. Look for scallops that are firm, with a moist appearance and a mild, fresh sea scent. Avoid any with a strong fishy odour, as this indicates spoilage.

Dry Scallops

Opt for "dry" scallops, which are untreated and have not been soaked in preservatives or phosphate solutions. Dry scallops are darker in colour, ranging from beige to light brown. They offer a purer, more natural flavour and will sear better in the pan, giving you that coveted golden crust. Wet scallops, on the other hand, tend to absorb more water, which can affect their ability to brown properly and may result in a less desirable texture.

Size

For pan-searing, larger sea scallops are generally preferred. They provide a more substantial bite and tend to be sweeter in taste. Smaller bay scallops can also be used, but they require a slightly different cooking technique due to their more delicate nature.

Free of Chemical Additives

Choose scallops that are free of chemical additives. These additives can affect the taste and quality of the scallops, giving them an off-putting flavour. Additionally, untreated scallops are generally considered healthier and safer for consumption.

Source and Sustainability

Whenever possible, opt for scallops sourced from sustainable fisheries or aquaculture operations. This ensures that the scallops are not only of higher quality but also supports environmentally responsible practices. Look for labels indicating wild-caught or responsibly farmed scallops.

Quantity

Lastly, consider the quantity you need for your dish. Scallops are typically sold by the pound, and a good rule of thumb is to allow for 3-5 scallops per person, depending on their size and the dish you are preparing.

Remember, the key to a successful pan-seared scallop dish truly begins with selecting the right scallops. By following these guidelines, you'll be well on your way to creating a delicious and impressive meal.

Preparing your scallops

The key to delicious pan-seared scallops is to start with the right scallops. Look for scallops that are free of chemical additives and, ideally, untreated with any chemicals or solutions. These are known as "dry" scallops, and they will give you the best chance of achieving a beautiful golden brown sear. Avoid "wet" scallops, which have been soaked in a preservative phosphate solution and will not brown as well.

Once you have your scallops, you'll want to remove the small side muscle, or abductor muscle, from each scallop. This is a tough, stringy piece of tissue that is easy to remove by simply peeling it away with your fingers.

Before cooking, it's important to pat the scallops dry with paper towels. Damp scallops won't sear or brown properly in the pan, so take the time to get them as dry as possible. You can also sprinkle a light dusting of flour over the scallops to help absorb excess moisture and promote browning.

Seasoning is key to enhancing the natural sweetness of scallops. Sprinkle both sides of the scallops generously with salt and pepper before cooking. Some recipes also suggest adding butter to the hot pan after flipping the scallops, which adds a rich, savoury flavour.

Finally, make sure your scallops are at room temperature before cooking. If they are too cold, they may not cook evenly.

Choosing the right pan

When it comes to choosing the right pan for pan-searing scallops, there are a few recommended options to consider. Here's a detailed guide to help you select the best pan for achieving that perfect sear:

Cast Iron Pan

A cast iron pan is an ideal choice for searing scallops. Its ability to withstand high temperatures makes it a suitable option. Cast iron skillets are known for their excellent heat retention, which is crucial for achieving a consistent sear. The pan's surface will help create a delicious golden, caramelized crust on your scallops.

Stainless Steel Pan

Another recommended option is a stainless-steel pan. Similar to cast iron, stainless steel can handle high heat, making it suitable for searing. Stainless steel pans are known for their durability and ability to distribute heat evenly, resulting in evenly cooked scallops.

Carbon Steel Pan

Carbon steel pans are also excellent for searing scallops, offering similar benefits to cast iron and stainless steel. Carbon steel excels at achieving a good sear and typically has a larger surface area, which is convenient when cooking multiple scallops at once.

Non-Stick Pan

While non-stick pans are versatile, they are not the best choice for searing scallops. Non-stick pans should not be used at extremely high temperatures, as this can damage the coating. Additionally, non-stick pans may not provide the same level of browning as the other recommended options.

In summary, when choosing a pan for searing scallops, opt for cast iron, stainless steel, or carbon steel. These materials can withstand high temperatures and will help you achieve a beautiful sear and caramelization on your scallops. Remember to consider the size of the pan, ensuring it is large enough to accommodate the number of scallops you plan to cook without overcrowding.

Choosing the right oil

When pan-searing scallops, it's important to use an oil with a high smoke point. This is because scallops need to be cooked under high heat to develop a crust on the outside while remaining tender but firm in the middle. A high smoke point oil will be able to withstand the high heat without burning.

Oils that are recommended for pan-searing scallops include grapeseed oil, canola oil, avocado oil, safflower oil, peanut oil, and light olive oil. These oils all have high smoke points, making them suitable for the high-heat cooking required for searing scallops.

It's important to note that regular olive oil is not recommended for searing scallops due to its low smoke point. If you choose to use olive oil, opt for light olive oil, which has a higher smoke point than regular olive oil.

In addition to the type of oil, the amount of oil used is also important. You want to coat the bottom of the pan with oil, ensuring that there is enough oil for the scallops to sear properly without overcrowding the pan.

Cooking your scallops

Now that you have your ingredients and tools ready, it's time to start cooking! Here is a step-by-step guide to help you achieve perfectly seared scallops:

• Dry your scallops: Before placing them in the pan, use paper towels to blot your scallops dry. This step is crucial as damp scallops won't sear or brown properly.
• Remove the muscle: Some scallops may have a small muscle on the side. It is best to remove this part before cooking. Simply use your fingers to peel it away and discard it.
• Season your scallops: Sprinkle salt and pepper onto your scallops before placing them in the pan. You can also add other seasonings of your choice, such as garlic powder or red pepper flakes, to enhance the flavour.
• Heat your pan: Use a cast-iron or stainless-steel pan and place it on high heat. These types of pans are ideal as they can handle high temperatures. Make sure your pan is fully heated before adding oil.
• Add oil: Once your pan is heated, add your olive oil. You want the oil to be hot, but not smoking. Extra virgin olive oil has a lower smoke point, so it may not be the best choice for this cooking method.
• Place scallops in the pan: Ensure that your scallops are not overcrowded in the pan. They should not be touching each other. Depending on the size of your pan, you may need to cook them in batches.
• Sear the first side: Cook the scallops for about 1 1/2 to 2 minutes without moving them. This will allow a golden crust to form.
• Flip the scallops: Use a fish spatula or silicone-tipped tongs to carefully flip the scallops. You want to avoid tearing them, so be gentle.
• Sear the second side: Cook the other side of the scallops for another minute or so. If you want to add butter for extra flavour, this is the time to do it. You can also add some garlic and fresh herbs like thyme, rosemary, or tarragon.
• Check the internal temperature: If you have an instant-read thermometer, you can use it to check the doneness of your scallops. The centre of a scallop should reach a temperature of 115-120°F (46-49°C). Keep in mind that the scallops will continue to cook for a bit after being removed from the pan.
• Serve immediately: Transfer the scallops to a plate and serve them right away. Seared scallops are best enjoyed fresh off the pan.

By following these steps, you will be able to cook juicy and delicious pan-seared scallops with a beautiful golden crust. Enjoy your homemade restaurant-worthy meal!

Frequently asked questions