Ella Walter
Scallops are a luxurious treat, but they are also one of the easiest things to cook at home. They are quick-cooking, taking less than 10 minutes, and require little more than butter or oil, seasoning, and fresh herbs. The key to achieving a perfect sear is to ensure that the scallops are dry and that the pan is hot. It is also important to avoid overcrowding the pan, which can cause steaming. When cooked through, scallops become opaque and slightly soft to the touch.
How to prepare scallops in a pan
| Characteristics | Values |
|---|---|
| Scallop type | Dry scallops are preferable as they have a better flavour and are usually fresher. Wet scallops have been treated with water and preservatives, which can make them tougher and less fresh. |
| Scallop size | Sea scallops are larger, usually 1-2 inches wide, while bay scallops are much smaller, around 0.5 inches wide. |
| Scallop preparation | Scallops should be patted dry with a paper towel before cooking. If there is a small side muscle, it should be removed. Season the scallops with salt and pepper. |
| Pan type | A heavy stainless steel or cast iron pan is best for a good crust. Non-stick pans don't get hot enough. |
| Oil type | Use a high-heat oil with a high smoke point, such as avocado oil or clarified butter. |
| Cooking time | Scallops cook quickly, usually less than 5 minutes. Cook for about 2 minutes on each side until golden brown and opaque. |
| Cooking temperature | The pan should be very hot, and the scallops should sizzle when added. |
| Spacing | Scallops should not touch each other in the pan to avoid steaming. Cook in batches if necessary. |
| Doneness | Scallops are done when they are opaque and have a firm but slightly soft texture. An instant-read thermometer should read between 115°F and 145°F. |
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What You'll Learn
Choosing scallops: dry vs wet
When preparing scallops in a pan, choosing the right scallops is key. While scallops may seem intimidating to cook, they are actually one of the easiest things you can cook.
The first step is to choose between dry and wet scallops. Dry scallops are untreated and preserved naturally, whereas wet scallops are treated with water and preservatives, usually sodium triphosphate or STPP. These preservatives are designed to extend the shelf life of the scallops, but they also cause the scallops to retain excess water, diluting their flavour and giving them a tougher texture.
Dry scallops tend to be fresher and have a better flavour. They are also easier to sear as they are drier. When preparing dry scallops, it is important to pat them dry with a paper towel to remove any excess liquid. This is especially important if you were thawing the scallops in cold water.
Wet scallops, on the other hand, often have a metallic taste due to the chemicals used in preservation. They also tend to shrink when cooked because they leak out the water they absorbed during preservation.
To identify whether scallops are wet or dry, simply look at the ingredients list. If the list contains only "scallops", then they are dry. If there are additives listed, then they are wet.
In summary, dry scallops are the better choice for preparing scallops in a pan due to their superior flavour and texture, as well as their ease of preparation.
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Preparing the scallops
Preparing scallops is a simple process. Firstly, choose your scallops. Dry scallops are preferable as they have a better flavour and are usually fresher. Wet scallops have been treated with water and preservatives, which can make them tougher and less fresh. If you can only get hold of frozen scallops, make sure you defrost them in the refrigerator the night before cooking.
Before cooking, pat the scallops dry with a paper towel. The drier they are, the better they will sear in the pan. You can also add a light dusting of flour to each side of the scallops to absorb excess moisture and help with browning. Season the scallops generously with salt and pepper. You can also try brining the scallops in a saltwater solution for 10 minutes to improve their texture.
When you are ready to cook, heat a heavy stainless steel or cast-iron pan over medium-high heat. Add a high-smoke-point oil, such as avocado oil, and heat until shimmering. Place the scallops in the pan in a single layer, making sure they are spaced apart. The scallops should sizzle on contact with the pan. If they don't, the pan isn't hot enough.
Cook the scallops for 2 minutes, then flip them over with tongs. Cook for another 2-3 minutes on the second side. Both sides should be golden-brown, and the sides should be opaque. The scallops should feel firm but slightly soft. An instant-read thermometer inserted into the centre should read 115°F to 145°F, depending on your preference.
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Preparing the pan
Choose the Right Pan
Select a heavy stainless steel or cast-iron pan. Cast iron pans are excellent for searing scallops because they retain heat well and preheat efficiently. Avoid using non-stick pans, as they don't get hot enough for proper browning.
Oil or Butter
Add a tablespoon of unsalted butter or olive oil to the pan. You can also use high-heat oils like avocado oil, which has a high smoke point. Clarified butter is another great option, as it has a high smoke point and adds a nice flavour.
Heating the Pan
Place the pan over medium-high to high heat. You want the pan to be very hot. The oil should shimmer, and the butter should melt before you add the scallops. The pan is ready when a drop of water sizzles and evaporates immediately upon contact.
Spacing the Scallops
Place the scallops in the pan in a single layer, ensuring they are spaced about an inch apart. Avoid overcrowding the pan, as this can cause steaming instead of searing. Work in batches if necessary.
The First Sizzle
When you place the first scallop in the pan, it should sizzle on contact. If it doesn't, wait a few seconds for the pan to heat up more before adding the rest. The sizzling sound indicates that the pan is hot enough to create a beautiful golden crust on the scallops.
Remember, preparing the pan correctly is essential for achieving that perfect sear on your scallops. With these steps, you'll be well on your way to cooking scallops like a pro!
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Cooking the scallops
Cooking scallops is easy and quick. They are one of the simplest dishes to prepare, contrary to what cooking shows might suggest.
First, prepare the scallops by patting them dry with a paper towel. Frozen scallops will have more moisture, so take extra care to dry them thoroughly. If you want to be extra careful, you can add a light dusting of flour to each side of the scallops to absorb excess moisture and help with browning.
Next, season the scallops with salt and pepper. You can season one side while the pan is heating up, and season the other side while the first side cooks.
Heat a skillet on medium-high to high heat. Use a heavy stainless steel or cast-iron pan for the best crust. Add some high-heat oil, such as avocado oil, and heat until the oil shimmers. You can also add butter for flavour.
Place the scallops in the pan in a single layer, ensuring they are spaced apart. The scallops should sizzle on contact with the pan. If they don't, the pan isn't hot enough. Cook the scallops for 2 minutes, then flip them with tongs. Cook for another 2 to 3 minutes, undisturbed, until both sides are golden brown and the sides are opaque. The scallops should feel firm but slightly soft, with an internal temperature of 115°F to 145°F.
Remove the scallops from the pan and let them rest. They will continue to cook slightly due to residual heat. You can deglaze the pan with white wine and make a garlic butter sauce to spoon over the scallops before serving.
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Serving the scallops
Scallops are a luxurious treat and a quick-cooking delight. They are best served hot and straight out of the pan. Scallops are usually cooked for less than 5 minutes, so it is important to have everything else ready to serve before adding the scallops to the pan.
Scallops are often served as a main course with sides such as rice and roasted vegetables. For example, one person served their scallops with cilantro/lime rice and roasted broccoli. Scallops can also be served with a sauce, such as garlic butter, or a mixture of butter, wine, lemon juice, parmesan, and spices.
Scallops can be served on something that absorbs the sauce, such as rice. They can also be served with a side salad or some bread. Scallops are best served hot, but they can be reheated in the skillet with some butter or olive oil for 1-2 minutes per side.
Scallops should be cooked to an internal temperature of between 115°F and 145°F, depending on your preference.
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Frequently asked questions
Pat scallops dry with paper towels. Remove the small side muscle from scallops, if necessary. Season with salt and pepper.
A heavy stainless steel or cast-iron pan is best for achieving a good crust.
Use a high-heat oil with a high smoke point, such as avocado oil.
Scallops are cooked when they are opaque all the way through and have a golden-brown crust. They should feel firm to the touch, but still slightly soft.
