Searing Scallops: A Quick, Crispy Pan-Fry Guide

Searing scallops in a pan is a quick and easy way to make a restaurant-worthy meal at home. The key to achieving a perfect sear is to dry the scallops thoroughly with a paper towel before cooking, as this helps them develop a golden-brown crust. When cooking, use a hot pan, preferably stainless steel or cast iron, and avoid moving the scallops around too much so that they can develop a flavorful, caramelized exterior. With just a few simple tricks, you can cook scallops like a pro and enjoy a delicious and elegant meal.

Choosing the right scallops

Wet vs. Dry Scallops:

The first thing to consider when choosing scallops is whether to buy "wet" or "dry" scallops. Wet scallops have been treated with a phosphate solution, which makes them retain more water. This extra moisture can affect the browning process and the overall taste of the scallops. Wet scallops tend to shrivel a bit when cooked and may not brown as evenly or develop the same golden crust as dry scallops. The preservative solution can also give them an "off" flavour, and they are usually not as fresh.

On the other hand, dry scallops have not been treated with any chemical additives or solutions. They are the preferred choice for sautéing because they have a purer, more natural flavour and tend to be fresher. Dry scallops will also give you a better sear, resulting in that coveted golden-brown crust. When shopping for scallops, look for those labelled as "dry" or "dry-packed." If you're unsure, don't hesitate to ask your fishmonger for assistance.

Freshness:

When buying scallops, always opt for fresh scallops whenever possible. Fresh scallops should have a mild, briny scent reminiscent of the ocean. If they start to develop a more pronounced fishy smell, it's an indication that they are beginning to spoil. Plan to buy scallops only a day or two before you intend to cook them, as they are highly perishable.

Size:

Scallops come in different sizes, and the two most common types are sea scallops and bay scallops. Sea scallops are larger, typically ranging from 1 to 2 inches in width, and are often used for sautéing or searing. Bay scallops, on the other hand, are much smaller, about the size of a dime, and are usually used in casseroles and seafood stews.

Preparation:

Before cooking your scallops, there are a few preparation steps to ensure the best results. First, remove the side muscle, also known as the "foot," as it can contain sand and toughen when cooked. Simply peel it away from the main body of the scallop. Next, pat the scallops dry with a paper towel to encourage a good sear. Moisture on the surface of the scallops can impede browning, so it's crucial to ensure they are thoroughly dried before cooking.

Preparing the scallops

Before you start cooking, you'll want to remove the abductor or side muscle from the scallops. This is a small, rectangular piece of muscle that can get tough during cooking. Simply pinch and pull it off with your fingers. You can discard it or save it to blend into a shrimp burger patty.

The next step is to pat the scallops dry with a paper towel. This is a crucial step as it helps to achieve a golden-brown crust. If you're short on time, you can simply pat them dry on both sides with a paper towel. However, for the best results, place the scallops on a baking sheet lined with a kitchen towel and top them with another kitchen towel. Let them sit for about 10 minutes to absorb the excess moisture.

Now it's time to season the scallops. Sprinkle them generously with kosher salt and black pepper, or get creative with spices like cumin, garam masala, or smoked paprika. You can also add citrusy notes with lemon or lime zest. Don't worry about adding too much seasoning as you can always add more flavour after cooking.

For an extra crispy crust, you can dust the scallops with a light coating of flour. This step is optional but can help to absorb excess moisture and create an even golden-brown crust.

With your scallops prepared, you're now ready to start cooking!

Heating the pan

Before adding any oil or butter to the pan, it is recommended to heat the pan until it is almost smoking hot. This will ensure that the scallops get a good sear. Once the pan is hot enough, add a tablespoon of oil or butter. You can use olive oil, avocado oil, vegetable oil, or any other high-heat oil. If you want a more subtle, fruity flavour, olive oil is a good choice. Butter will add a rich flavour and help create a beautiful golden crust on the scallops. You could also use ghee or any neutral oil.

When adding the scallops to the pan, make sure they are in a single layer with plenty of space between each one. This will ensure that they get a nice sear. If your pan is not big enough, cook the scallops in batches. The scallops should sizzle when you put them in the pan. If they don't, wait a few seconds to let the pan heat up a bit more before adding the rest.

Now that the pan is heated and the scallops are in, it's time to let them cook undisturbed for a few minutes. This will allow them to develop a nice crust. Depending on the size of your scallops, this will take around 2-3 minutes. Once they are golden-brown on the first side, it's time to flip them over and cook for an additional 1-2 minutes on the second side.

Cooking the scallops

Before you start cooking, make sure you have prepared your scallops by patting them dry with a paper towel. This is a crucial step in achieving a golden-brown crust. You can also season the scallops with salt and pepper, or other spices like cumin, garam masala, or smoked paprika.

When it comes to choosing a pan, a cast-iron skillet is recommended. You want to ensure that your pan is big enough so that the scallops are not crowded, as this will prevent them from getting a nice sear. Heat your pan over medium-high heat, and add a tablespoon of butter or olive oil. You want the pan to be very hot before adding the scallops.

Place the scallops in the pan, leaving enough space between each scallop. The scallops should sizzle when they hit the pan. Cook the scallops undisturbed for 2-3 minutes, or until a golden crust forms. Then, using tongs, flip the scallops over and cook for another 1-2 minutes.

To finish, add a small pat of butter to the pan and baste the scallops. This will give them a glossy sheen and enhance their flavour. Serve the scallops immediately, as they are best enjoyed straight off the pan.

Serving the scallops

Scallops are best served immediately after cooking. They are done when the flesh is opaque near the top and bottom edges, with a faintly translucent strip in the middle.

Scallops are a treat and one of the nicest meals you can serve at home. They go well with a variety of side dishes, including:

• A light salad
• Risotto
• Polenta
• Mashed potatoes
• Roasted vegetables, such as asparagus, cabbage, or green beans
• Pasta
• Rice

You can also make a pan sauce to pour over the scallops and their sides. To do this, add a splash of liquid to the butter in the pan—you could use lemon juice, white wine, chicken or vegetable stock, dry vermouth, or pineapple juice, depending on what flavours would complement your dish. Cook over medium heat for 2–3 minutes, scraping up any stuck-on bits from the bottom of the pan, then remove from the heat and add 1–2 tablespoons of cold cubed butter, swirling to emulsify. If using, add fresh herbs, like basil or cilantro, and pour the pan sauce over the scallops.

Frequently asked questions