Searing Scallops: Stainless Steel Secrets

Searing scallops in a stainless steel pan is a quick and easy way to cook this seafood favourite. With the right tools and techniques, you can achieve a golden brown sear on your scallops every time. Here's a step-by-step guide to help you get started:

First, make sure you have the right ingredients and tools. For this recipe, you'll need scallops (preferably dry sea scallops), olive oil or canola oil, salt, pepper, and a stainless steel pan. You can also add butter for extra flavour.

Next, dry your scallops thoroughly with paper towels before seasoning them with salt and pepper. This step is crucial, as moisture will prevent your scallops from searing properly. You can also remove the side muscle from the scallops, as it can be tough and chewy.

Now, it's time to heat your stainless steel pan. Make sure the pan is hot before adding your oil of choice. You want the oil to be shimmering or bubbling slightly.

Once your pan is hot, carefully place your scallops in the pan, making sure they are not touching. Cook the scallops for 1-2 minutes without moving them, until they develop a golden brown crust. Then, use tongs or a fish spatula to carefully flip the scallops and cook for an additional 1-2 minutes.

Finally, remove the scallops from the pan and serve immediately. Searing scallops only takes a few minutes, so be careful not to overcook them. Enjoy your perfectly seared scallops as a delicious and impressive dish!

Choosing the right scallops

When it comes to choosing scallops for searing, there are a few things to keep in mind. Firstly, it is recommended to source them from a local fish market if possible. If you don't have access to a local fishmonger, frozen scallops are a good alternative. Always check for discoloration or ice crystals, as these can indicate poor quality.

Bay Scallops vs Sea Scallops

The two main types of scallops are bay scallops and sea scallops. Bay scallops are smaller and caught in shallow bay water, while sea scallops are larger and caught in deep seawater. Sea scallops are the type typically served in restaurants and are better suited for searing due to their larger size.

Fresh vs Frozen

While fresh scallops may seem like the obvious choice, it's important to note that unless you live on the coast, "fresh" seafood has likely been previously frozen during transit to the store. Frozen scallops are typically frozen soon after being caught, giving you more control over the final product as you can thaw them immediately before use. Frozen scallops can also be more affordable.

Dry vs Wet-Packed Scallops

When purchasing scallops, look for the "dry" or "dry-packed" variety. These scallops have not been treated with additives or chemicals, which can affect their texture and ability to develop a nice crust when seared. Wet-packed scallops tend to shrink after cooking and may not brown as well due to the extra moisture.

Size

When it comes to size, larger scallops are generally preferred for searing. Look for sea scallops with a "U" designation of U/15-30, which indicates that each scallop weighs about an ounce or more. Smaller bay scallops, with a U/50-100 designation, are more delicate and better suited for soups or stews.

Diver Scallops

If you come across the term "diver scallops," this refers to scallops that have been harvested by hand, which is considered a more sustainable method than commercial harvesting.

Preparation

Before cooking, it's important to remove the small side muscle, or "foot," from the scallops, as it can contain sand and become tough when cooked. Simply peel it away gently. Rinsing the scallops under cold water can also help remove any sand or grit.

In summary, when choosing scallops for searing, opt for dry-packed, larger sea scallops, preferably sourced from a local fish market or frozen. Removing the side muscle and rinsing the scallops are important preparation steps to ensure a clean, pleasant texture. With the right ingredients and a hot pan, you'll be well on your way to creating a restaurant-worthy dish.

Preparing your scallops

Before you start cooking, you'll want to make sure you have the right tools and ingredients. You'll need a frying pan—stainless steel or cast iron is best, but a non-stick pan will also work. You'll also need a fish spatula or silicone-tipped tongs to flip the scallops without tearing them, and some paper towels to blot the scallops dry before cooking.

When choosing your scallops, look for ones that are free of chemical additives. Dry-packed sea scallops are best as they tend to sear better and have a more natural, undiluted flavour. They're also probably fresher than wet scallops. If you can only get your hands on wet scallops, consider brining them to mask the chemical taste.

Now, onto preparing your scallops:

First, remove the side muscle from the scallops. It will look like a small, rectangular tag along the side of the scallop, with fibres running in the opposite direction to the rest of the scallop. Use your fingers to gently tear it away.

Next, pat the scallops dry with a paper towel. This step is important as moisture will inhibit searing. If your scallops are frozen, they will have more moisture, so take extra care during this step. You can also place the scallops uncovered in the fridge for an hour or two before cooking to ensure they are as dry as possible.

Finally, season the scallops with salt and pepper. You can also add other herbs and spices if you like. The salt will draw out additional moisture, so you may need to blot the scallops with a paper towel again just before adding them to the pan.

Now you're ready to start cooking!

Choosing the right pan

Material

The best pans for searing scallops are typically made of stainless steel or cast iron. These materials can withstand high temperatures and retain heat effectively, which is essential for getting a good sear. While non-stick pans can also be used, they may not produce as deep of a sear. Cast iron skillets, in particular, are excellent for searing as they heat up nicely and evenly.

Size

It is important to choose a pan that is large enough so that the scallops do not touch each other when cooking. This ensures that the scallops have enough space to cook thoroughly and get that beautiful golden crust. If you are cooking for one or two people, an 8-inch skillet may suffice, while a larger group may require a 12-inch skillet.

Heat Distribution

When selecting a pan, look for one that distributes heat evenly. This is important for achieving consistent results with your scallops. Stainless steel pans, for example, respond well to changes in heat and can help regulate temperature fluctuations, which is key for a perfect sear.

Maintenance

Consider the maintenance requirements of the pan. Cast iron pans, for instance, often need to be seasoned regularly to maintain their non-stick properties. Stainless steel pans, on the other hand, are typically easier to maintain and can be washed with soap and water.

Other Considerations

In addition to the pan itself, there are a few other tools you may want to have on hand for searing scallops:

• Fish spatula or tongs: Use a fish spatula or silicone-tipped tongs to gently flip the scallops without tearing them.
• Paper towels: Blot your scallops dry before cooking to remove any excess moisture, which can interfere with the searing process.
• Instant-read thermometer: This is helpful if you want to ensure your scallops are cooked to the perfect temperature. Aim for a center temperature of 115-120°F.

Cooking your scallops

Before you start cooking, make sure you have the right tools and ingredients. You'll need a frying pan—ideally, a cast-iron or stainless-steel pan, as these can handle high heat. You'll also need a fish spatula or silicone-tipped tongs to flip the scallops without tearing them, and some paper towels to blot your scallops dry before seasoning and cooking them.

When choosing your scallops, look for ones that are free of chemical additives. Dry-packed sea scallops are best, as they haven't been treated with any chemicals and will guarantee a beautiful golden-brown sear. They're smaller than wet scallops and probably fresher, too.

Now, let's get cooking!

First, dry your scallops with a paper towel. Remove the muscle on the side of the scallops—it will feel tougher than the rest of the scallop, but it's easy to peel away with your fingers.

Next, season your scallops generously with salt and pepper. You can also add freshly cracked black pepper if you like.

Heat your pan over high heat and 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, so it's best to avoid that.

Once your oil is hot, carefully add your scallops to the pan, leaving at least 1" between each. Cook for 1-2 minutes without moving them. You'll know they're ready to flip when they have a dark golden-brown crust and release easily from the pan.

Flip your scallops and cook for another 1-2 minutes. You can add butter and fresh herbs (such as thyme, rosemary, or tarragon) at this point if you like.

Finally, remove your scallops from the heat and transfer them to a plate. You can also pour over some melted browned butter sauce if you like.

And that's it! You've now cooked restaurant-worthy scallops at home. Enjoy!

Serving suggestions

Now that you've mastered the art of searing scallops, it's time to think about what to serve them with. Here are some ideas to get you started:

Keep it Simple

Scallops have a delicate flavour, so you don't want to overwhelm them with strong side dishes. A simple option is to serve them with a squeeze of fresh lemon juice and some crusty bread to soak up all the delicious juices. You could also add a drizzle of sauce, such as chimichurri or pesto, for an extra flavour boost.

Go for a Classic Combination

For a classic surf and turf dinner, serve your seared scallops with a juicy steak and some mashed potatoes or polenta. This will create a contrast of flavours and textures that's sure to impress.

Get Your Greens

If you're looking for something a little lighter, scallops go well with salads. Try a warm lentil salad with bacon, or a zingy Mexican corn salad. You could also serve them with roasted or grilled vegetables, such as asparagus, broccoli, cauliflower or summer squash.

Make it a Hearty Dish

For a more substantial meal, scallops are great with pasta. Try them with a simple aglio olio, or a lemony pesto pasta. You could also add them to a risotto, or serve them on a bed of creamy mashed potatoes or polenta.

Get Creative with Flavours

Scallops are versatile and work well with a range of flavours. Try serving them with a citrus beurre blanc, or a garlic basil butter. For something a little different, how about a scallop coconut curry with basil and mint?

Don't Forget the Drinks

When it comes to wine, scallops pair well with a crisp, dry white wine such as Sauvignon Blanc, Verdicchio, or an unoaked Chardonnay.

So there you have it! With these serving suggestions, you can showcase your perfectly seared scallops in a variety of delicious ways. Enjoy experimenting and finding your favourite combinations.

Frequently asked questions