Pan-Seared Scallops: Butter, Lemon, Seasoning

Pan-seared scallops are a delicious and elegant meal that can be made at home with just a few simple steps. The key to achieving a perfect sear is to ensure that the scallops are thoroughly dried before cooking, and to use a hot pan with oil and/or butter. This will give the scallops a beautiful golden crust while keeping the inside tender and moist. Seasoning the scallops with salt and pepper, as well as adding a squeeze of lemon juice or a garlic butter sauce, can further enhance their flavour. With the right technique, you can easily cook restaurant-quality scallops in the comfort of your own home!

Choosing the right scallops

Type of Scallops

The two most common types of scallops are sea scallops and bay scallops. Sea scallops, caught in deep seawater, are larger (U/15-30) and have a firmer texture, making them ideal for pan-searing. Bay scallops, on the other hand, are smaller (U/50-100) and more delicate, and due to their size, they are not suitable for searing.

Fresh vs. Frozen

While fresh scallops are ideal, frozen scallops can also work well for pan-searing. Frozen scallops are typically frozen soon after being caught, giving you more control over thawing them just before use. However, "fresh" scallops from non-coastal areas are often previously frozen, so choosing frozen scallops can be a better option in terms of freshness.

Dry vs. Wet Scallops

When buying scallops, always opt for dry scallops. Dry scallops have not been treated with chemical additives or phosphate solutions, which affect their texture and flavour. Wet scallops absorb more water, making them shrink during cooking and affecting their browning. They also have an off-flavour and are usually less fresh.

Size of Scallops

Look for larger scallops, as they are easier to work with and provide a better sear. Scallops labelled as U/15-20 or U/15-30 are ideal, with the smaller U designation indicating larger scallops.

Source and Additives

Choose scallops that are free of chemical additives. Diver scallops, which are harvested by hand, are considered more sustainable than commercially harvested scallops.

Preparation

Before cooking, remember to pat your scallops dry with paper towels. Moisture is the enemy of a good sear, so ensure they are as dry as possible. You can also remove the side muscle, a small, rectangular tag along the side, as it can be chewy. Finally, season your scallops with salt and pepper before cooking.

By following these tips, you'll be well on your way to choosing the right scallops for a delicious pan-seared dish.

Removing the side muscle

• Begin by rinsing the scallops under cool running water. This is the first step in preparing scallops for cooking and will help to remove any dirt or residue.
• Gently pat the scallops dry with a paper towel or clean cloth. This step is important as it will help you better examine the scallops for the side muscle and identify any remaining moisture.
• Inspect the scallops for the side muscle. The side muscle is a small, opaque bump or tag attached to the side of the main disk of meat. It may be crescent-shaped or rectangular and will feel tougher than the rest of the scallop. The muscle fibres in the side muscle will run perpendicular to those in the main scallop.
• Using your thumb and forefinger, pinch the side muscle firmly but gently.
• Gently tug or peel the side muscle away from the scallop. It should come away smoothly. Be careful not to tear the main disk of meat.
• Repeat this process for each scallop, ensuring that you remove any remaining side muscles.

It is worth noting that not all scallops will have the side muscle attached, as it can sometimes be dislodged during the harvesting process. However, if left on, it can negatively affect the texture of the cooked scallop, so it is important to check and remove it if present.

Drying the scallops

If you are using wet scallops, which have been treated with a preservative phosphate solution, you can freshen them up by brining them in a solution of salt water for 10 minutes before cooking. This will even out the flavour and remove any chemical taste.

However, if you have the option, always opt for dry scallops, as they have a more pure flavour and will achieve a better sear.

Heating the pan

Choose the Right Pan:

Start by selecting an appropriate pan for searing scallops. A cast-iron or black steel pan is ideal due to its high heat capacity and even heat distribution. These pans can retain a lot of heat energy, ensuring a good sear on your scallops. If you don't have access to cast iron or black steel, a high-quality stainless steel pan with tri-ply construction can also work.

Heat the Pan:

Place your chosen pan on the stovetop and turn the heat to medium-high. It is recommended to heat the pan for a few minutes until it reaches the desired temperature. An infrared thermometer can be used to check if the pan has reached the ideal temperature of around 450°F (232°C).

Add Oil:

Once the pan is hot, add your chosen oil. Clarified butter, peanut oil, rice bran oil, avocado oil, or grape seed oil are good choices, as they have high smoke points and can withstand the high temperatures required for searing scallops. Avoid using regular butter, olive oil, or canola oil, as they have lower smoke points and may burn or smoke excessively.

Swirl to Coat:

Add the oil to the hot pan and swirl it around to coat the entire cooking surface evenly. This step ensures that your scallops will not stick to the pan and will also help in achieving an even sear.

Test the Heat:

To ensure that your pan is hot enough, you can perform a simple test. Carefully place a small piece of scallop into the pan. If it sizzles and starts to brown immediately, your pan is ready. If not, continue heating the pan for a bit longer and test again.

Don't Crowd the Pan:

When searing scallops, it's important not to overcrowd the pan. Place the scallops in the pan with enough space between them so that they are not steaming each other. This will ensure that the scallops cook evenly and develop a nice crust.

By following these steps for heating your pan, you'll be well on your way to achieving perfectly seared scallops with a beautiful golden-brown crust.

Adding the oil and butter

When adding the oil and butter to your scallops, there are a few key things to keep in mind. Firstly, ensure that your pan is hot before adding the oil and butter. This will help you achieve a good sear on your scallops. You can use a variety of oils, such as olive oil, avocado oil, or vegetable oil. Butter is also an important component as it adds a rich flavour and helps create a beautiful golden crust on the scallops. You can use salted or unsalted butter, but if you opt for unsalted, add a pinch of salt to enhance the flavour.

For the best results, combine the oil and butter in the pan. Add the oil first and allow it to heat up, then add the butter and swirl the pan to coat the entire surface. This technique will help prevent the butter from burning. Once the oil and butter are added, gently place your scallops into the pan, making sure they are not touching each other.

The amount of oil and butter you use will depend on the number of scallops you are cooking and the size of your pan. As a general rule, use just enough oil to coat the bottom of the pan, and adjust the amount of butter depending on your preference for a richer flavour.

When cooking the scallops, it is important to resist the urge to fiddle with them. Let them sear untouched for the best results.

Frequently asked questions