Searing Scallops: Mastering The Non-Stick Pan Method

Searing scallops is a lot easier than you think! With just a few simple steps, you can achieve perfectly crispy, juicy, and golden scallops. Here's a step-by-step guide to help you master the art of searing scallops in a non-stick pan.

Choosing the right scallops

Fresh vs Frozen Scallops

While fresh scallops may seem like the obvious choice, they are not always superior to frozen ones. Unless you live on the coast, "fresh" seafood is likely previously frozen during transit to the store. Frozen scallops are typically frozen soon after being caught, giving you more control over the thawing process and ensuring freshness. Frozen scallops can also be more affordable. However, if you do opt for fresh scallops, try to source them from a local fish market.

Dry vs Wet Scallops

Dry scallops are the preferred choice. They have not been treated with any chemical additives or preservatives and have a purer flavour. Wet scallops, on the other hand, have been soaked in a preservative phosphate solution, which can affect their texture and browning ability. Wet scallops also tend to shrink more after cooking.

Bay Scallops vs Sea Scallops

The two most common types of scallops are bay scallops and sea scallops. Bay scallops are smaller, caught in shallow bay water, and tend to be more delicate and sweet. Due to their size, they cook very quickly and are not ideal for searing. Sea scallops, on the other hand, are larger, caught in deep seawater, and have a firmer texture, making them perfect for searing. When you think of a restaurant dish with seared scallops, sea scallops are likely what you imagine.

Diver Scallops

Diver scallops refer to the method of harvest. They are harvested by hand, which is considered a more sustainable practice than commercial harvesting.

Size Matters

When selecting sea scallops, look for larger sizes indicated by a smaller "U" designation. For example, U/15-30 sea scallops are larger than U/30-50 sea scallops because fewer individual scallops make up a pound.

Rinse and Remove the Side Muscle

Before cooking, give the scallops a quick rinse under cold water to remove any sand or grit. Then, check each scallop for its side muscle, which is chewy and not pleasant to eat. If present, gently tear it away from the scallop.

Pat Dry

To achieve a beautiful golden-brown crust, ensure your scallops are as dry as possible before cooking. Use paper towels to pat them dry and remove excess moisture.

Preparing your scallops

Before you start cooking, you'll want to make sure you have the right tools and ingredients.

Tools

• Frying pan: A cast-iron or stainless-steel pan is ideal, but a non-stick pan will also work.
• Spatula or tongs: A fish spatula or silicone-tipped tongs are best to avoid tearing the scallops.
• Paper towels: To blot your scallops dry.
• Instant-read thermometer (optional): The centre of a scallop should be between 115-120°F before serving.

Ingredients

• Scallops: Choose scallops that are free of chemical additives. If possible, buy dry scallops rather than wet scallops, as these are treated with preservatives and are harder to crisp up.
• Oil: Use an oil with a high smoke point, such as avocado, canola, grapeseed, or olive oil.
• Salt and pepper: Use fine sea salt or kosher salt, along with freshly cracked black pepper.
• Butter (optional): You can add butter to your oil for cooking, or use it to baste the scallops after cooking.

Preparing the scallops

• Dry your scallops: Blot your scallops with paper towels before seasoning and cooking them. This will help you achieve a better sear.
• Remove the muscle: There will be a crescent-shaped muscle on the side of the scallop. Gently peel it away without tearing the scallop. It's not harmful to eat, but it can be a little chewy.
• Season the scallops: Sprinkle your salt and pepper onto the scallops before cooking. You can also add a light dusting of flour to each side of the scallops to help with browning.

Tools and ingredients

The key to delicious pan-seared scallops is to use the right tools and ingredients. Here's what you'll need:

• Frying Pan: A cast-iron or stainless-steel pan is ideal for searing scallops as they can handle high heat. However, a non-stick pan will also work.
• Spatula or Tongs: Scallops are delicate, so you'll need a spatula or tongs that won't tear them. A fish spatula or silicone-tipped tongs are recommended.
• Paper Towels: Blot your scallops dry before seasoning and cooking them.
• Instant-Read Thermometer: This is optional, but it can be useful to check if your scallops are cooked to your desired level of doneness. The center of a scallop should be between 115-120°F.
• Scallops: Look for scallops that are free of chemical additives. Fresh scallops are preferable, but frozen scallops can also work. Choose large sea scallops for their sweet taste.
• Oil: Use an oil with a high smoke point such as avocado oil, canola oil, olive oil, grapeseed oil, or vegetable oil.
• Salt and Pepper: Season your scallops with salt and pepper before cooking. Use fine sea salt or kosher salt, along with freshly cracked black pepper.
• Butter: Adding butter to your oil when cooking is optional but can add flavor. You can also add butter at the end and baste your scallops with it.

Cooking methods

Searing scallops in a non-stick pan is a quick and easy process that can be done in under 10 minutes. Here is a step-by-step guide on how to do it:

• Prepare your scallops: Start by rinsing your scallops under cold water to remove any sand or grit. Then, check for and remove the side or abductor muscle, which is chewy and not pleasant to eat. This muscle is usually a small, rectangular tag along the side of the scallop. Gently tear it away with your fingers.
• Dry the scallops: Transfer the cleaned scallops to a paper towel-lined plate and gently pat them dry. It is important to remove as much moisture as possible, as damp scallops will not sear or brown properly.
• Season the scallops: Sprinkle the scallops generously with salt and pepper. You can also add other seasonings like blackening seasoning or a seafood spice blend, depending on your preferences.
• Heat your pan: Use a non-stick, stainless steel, or cast-iron skillet for searing scallops. Add a high smoke point oil such as avocado oil, grapeseed oil, canola oil, or vegetable oil to the pan and heat it over medium-high to high heat. The oil should be shimmering and smoking before adding the scallops.
• Sear the scallops: Carefully place the scallops in the hot pan, making sure they are not overcrowded. Cook them for 2-3 minutes on the first side without moving them too much. You can give the pan a gentle shake every 30 seconds to ensure even contact with the hot surface.
• Flip and cook the other side: After the first side has developed a deep golden crust, use tongs to flip the scallops and cook the other side for 1-2 minutes. The scallops are done when the sides are opaque throughout.
• Optional: Make a pan sauce: For extra flavour, you can make a simple pan sauce by adding butter, garlic, herbs, and/or lemon juice to the pan after searing the scallops. Baste the scallops with the sauce before serving.
• Serve: Scallops are best served immediately. They can be enjoyed on their own with a squeeze of lemon, or paired with sides like crusty bread, mashed potatoes, polenta, risotto, pasta, or roasted vegetables.

By following these steps, you can achieve perfectly seared scallops with a golden brown crust and a juicy, tender centre.

Serving suggestions

Seared scallops are incredibly versatile and can be served in a variety of ways. Here are some ideas to get you started:

• On their own: Sprinkle the seared scallops with freshly chopped chives or thinly sliced basil. Serve with buttered crusty bread and a squeeze of lemon. You can also add a sauce like chimichurri or pesto for an extra flavour boost.
• With pasta: Seared scallops go well with pasta dishes, such as aglio olio or lemon pesto pasta.
• Surf and turf: Serve your seared scallops with a steak and some mashed potatoes or a gratin for an indulgent meal.
• Rice: Scallops pair well with rice, especially jasmine rice and brown rice. You can also try chicken rice pilaf or steamed white rice flavoured with butter, cardamom, cloves, and star anise.
• Potatoes: Scalloped potatoes, potatoes au gratin, french fries, and potato medallions are all great options to serve alongside seared scallops.
• Greens: A fresh summer salad with walnuts, feta cheese, and strawberries, or a simple salad with any type of lettuce, cabbage, broccoli, or cauliflower, can complement the scallops nicely.
• Peas and beans: Sweet peas, snap peas, chickpeas, and various types of beans (black, pinto, kidney, etc.) can be served alone, seasoned, cold, or heated as a side dish with scallops.
• Polenta: Creamy polenta, either on its own or with the scallops placed on top, is a delicious pairing.
• Risotto: Lemon asparagus risotto or white risotto with corn, carrots, and kale provide a nice mellow backdrop for the scallops to shine.
• Vegetables: Grilled or roasted vegetables like eggplant, tomatoes, zucchini, red peppers, asparagus, cabbage, green beans, or butternut squash are excellent side dishes.

Frequently asked questions