Pan-Seared And Pan-Roasted Scallops: Same Method?

Pan-seared scallops and pan-roasted scallops are the same. Scallops are one of the easiest things to cook, and pan-searing them is a great way to get a beautiful golden brown sear. The key is to use a hot pan and resist the urge to fiddle with them as they cook. This will create a flavorful, caramelized exterior and tender interior.

Pan-seared scallops recipe

Ingredients for four servings

• 12 large sea scallops (1 1/4 to 1 1/2 pounds)
• 2 teaspoons all-purpose flour (optional)
• Salt and fresh ground black pepper
• 2 tablespoons avocado oil or vegetable oil
• 1 1/2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves

Optional garlic basil butter

• 1/4 cup (half a stick) butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 1 lemon, sliced

Method

Pat the scallops dry with a paper towel. If you want an extra-crispy crust, dust one side of the scallops with a small amount of flour, then season with salt and pepper.

Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot, carefully place the scallops in the pan, seasoned side down.

Cook without moving them until browned—around 2 minutes. While the first side is browning, dust the unseasoned side of the scallops with flour and season with salt and pepper.

Flip the scallops. If any stick to the pan, wait a few seconds, then try again, gently wiggling them from side to side to help release them.

Add the butter and garlic to the pan, swirling the butter as it melts. Cook for another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve.

Tips

• Make sure your scallops are dry before you start cooking.
• Use a hot skillet when pan-searing scallops.
• If you want to add a garlic basil butter sauce, melt butter with garlic, basil, and lemon slices in a separate pan.
• Scallops go well with creamy grits, polenta, mashed potatoes, mushroom risotto, roasted asparagus, roasted cabbage, or roasted green beans.

Pan-seared scallops vs. pan-roasted scallops

Pan-seared scallops and pan-roasted scallops are two different cooking methods that yield distinct results in terms of flavour, texture, and appearance. While both techniques involve cooking scallops in a pan, the key differences lie in the specific techniques, cooking times, and desired outcomes.

Pan-Seared Scallops

Pan-searing is a technique where scallops are cooked in a hot pan over medium to high heat, typically for 2-3 minutes on each side. The goal is to create a golden brown crust on the surface of the scallop while retaining a tender and moist interior. This method involves placing the scallops in a single layer in the pan without overcrowding and allowing them to cook undisturbed until a crust forms. The use of oil or a combination of oil and butter helps to achieve the desired colour and texture.

Key Steps:

• Pat the scallops dry with paper towels to remove excess moisture, which is crucial for a good sear.
• Season the scallops with salt and pepper or other desired seasonings.
• Heat the pan over medium-high heat until hot and shimmering.
• Add oil or a combination of oil and butter to the pan.
• Place the scallops in the pan without crowding and sear without moving them for 2-3 minutes.
• Flip the scallops, season the other side, and sear for an additional 1-2 minutes until cooked through.
• Optionally, create a simple pan sauce by adding ingredients like butter, garlic, lemon juice, or herbs to the pan after removing the scallops.

Tips for Success:

• Choose dry sea scallops, which have not been treated with a solution that can impede searing and caramelization.
• Ensure the pan is hot enough before adding the scallops to achieve a proper sear.
• Avoid moving or flipping the scallops too frequently to allow for even browning.
• Use a cast iron skillet or a thick-bottomed nonstick pan for best results.

Pan-Roasted Scallops

Pan-roasting is a technique that combines searing and roasting to cook scallops. It involves first searing the scallops in a hot pan to create a golden crust, similar to the pan-searing technique. However, after searing, the scallops are then finished in the oven at a lower temperature to cook through gently. This method is ideal for thicker scallops or when you want to ensure even cooking throughout the scallops.

Key Steps:

• Prepare the scallops by patting them dry and seasoning with salt and pepper.
• Heat a pan over medium-high heat and add oil or a combination of oil and butter.
• Sear the scallops for 2-3 minutes on each side to create a golden crust.
• Transfer the pan to a preheated oven and roast at a lower temperature, typically around 350°F to 400°F, for 3-5 minutes, depending on the thickness of the scallops.
• Remove the scallops from the oven and let them rest briefly before serving.

Tips for Success:

• Choose larger, dry sea scallops for the best results.
• Ensure your oven is preheated to the desired temperature before transferring the scallops to the oven.
• Use an oven-safe pan, such as a cast iron skillet, for seamless transition from stovetop to oven.
• Avoid overcooking the scallops by keeping a close eye on them in the oven, as they can go from perfectly cooked to rubbery if left too long.

Both pan-searing and pan-roasting are excellent methods for cooking scallops, each producing distinct results. Pan-searing yields a crispy, golden crust and a tender interior, making it ideal for a quick and elegant dish. On the other hand, pan-roasting combines searing and gentle roasting, resulting in a more evenly cooked scallop with a moist and delicate texture. Ultimately, the choice between these two techniques depends on your desired outcome and the specific characteristics of the scallops you are working with.

How to pan-sear scallops

Pan-seared scallops are a quick and easy meal to make at home. Here is a step-by-step guide on how to make them perfectly:

Preparation:

First, you will need to buy dry scallops, as these have not been treated with chemicals or preservatives and will give you a better sear. If you are using frozen scallops, make sure to thaw them first by placing them in a zip-top bag and submerging them in cool water for 25-30 minutes.

Once your scallops are ready, give them a quick rinse under cold water to get rid of any sand that might be on them. Then, check each scallop for its adductor muscle, which is a small, rectangular tag on the side of the scallop. If it is there, gently tear it away, as it is chewy and not pleasant to eat.

Finally, pat the scallops dry with a paper towel. This step is crucial, as moisture will prevent the scallops from searing properly.

Cooking:

Heat a non-stick or stainless-steel skillet over medium-high heat. You can use oils such as avocado oil, olive oil, or butter to cook the scallops in. Once the oil is hot and shimmery, place the scallops in the pan, making sure they are not crowded. Season the scallops with salt and pepper, and sear for 2-3 minutes on each side, until a golden crust forms.

Once the scallops are cooked, remove them from the pan and serve immediately. They go well with a variety of sides, such as creamy grits, polenta, mashed potatoes, mushroom risotto, roasted vegetables, or a green salad.

Tips:

• If you want an extra-golden crust, you can dust the scallops with a light coating of flour before placing them in the pan.
• Make sure your pan is hot before adding the scallops, and do not move them around too much while they are searing.
• If you are making a sauce to go with the scallops, such as a lemon-butter sauce, remove the scallops from the pan before making the sauce.
• Scallops cook very quickly, so keep an eye on them to avoid overcooking.

Enjoy your perfectly seared scallops!

How to pan-roast scallops

Pan-roasting scallops is a quick and easy way to cook a restaurant-worthy meal at home. Here is a step-by-step guide on how to do it:

Preparation:

First, buy "dry" scallops, which means they haven't been treated with preservatives and won't release as much water when cooked. If using frozen scallops, thaw them in the refrigerator overnight or by placing them in a sealed bag and running them under cold water for 30 minutes. Before cooking, pat the scallops dry with paper towels to remove any excess moisture. This step is crucial, as damp scallops won't sear or brown properly. You can also sprinkle the scallops with a light dusting of flour, which will help absorb moisture and create a golden brown crust.

Cooking:

Heat a large cast-iron skillet or thick-bottom non-stick pan over medium-high heat. You want the pan to be very hot before adding the scallops. Add a high-smoke point oil, such as avocado oil or olive oil, and swirl to coat the pan. You can also add a small amount of butter for extra flavour.

Place the scallops in the pan, making sure they are not crowded and have enough space in between. Season the scallops with salt and pepper, either before or after placing them in the pan. Sear the scallops without moving them for about 2-3 minutes on each side, until they develop a golden-brown crust. You may need to cook the scallops in batches to avoid overcrowding.

Once the scallops are seared, remove them from the pan and set them aside on a plate. If desired, add minced garlic to the pan and cook until fragrant, about 1 minute. You can also deglaze the pan with a splash of wine or broth and simmer to reduce the liquid, creating a simple pan sauce.

Finally, return the scallops to the pan to warm through, and garnish with fresh herbs such as basil, parsley, or chives. Serve immediately, as scallops are best enjoyed right away.

Serving:

Pan-roasted scallops can be served as a starter or main course. They go well with rice, pasta, garlic bread, or steamed vegetables. For a lighter option, serve them with a salad, such as Mexican corn salad or arugula zucchini salad.

Tips:

• When purchasing scallops, look for large, dry sea scallops, preferably fresh, but frozen will also work.
• Use a cast-iron skillet if possible, as it retains heat well and helps create an even sear.
• Get the pan very hot before adding the scallops, and make sure they sizzle when they hit the oil.
• Don't move or flip the scallops too much while cooking, as this will interfere with the searing process.
• If using frozen scallops, take extra care to pat them dry before cooking.
• For extra flavour, add a small amount of butter to the pan while the scallops are cooking, and baste them with the melted butter.
• Scallops are best enjoyed immediately, so have any side dishes ready before cooking the scallops.

With these tips, you'll be able to create perfectly pan-roasted scallops with a beautiful golden crust and tender interior. Enjoy!

How to serve pan-seared scallops

Pan-seared scallops are a quick and easy meal to make at home, and there are plenty of side dishes that can accompany them. Here is a guide on how to serve pan-seared scallops.

Preparation

Before cooking, remove the small muscle on the side of the scallops, sometimes called the "foot". This can contain sand and will toughen when cooked. Then, dry the scallops thoroughly with a paper towel. This step is important as it ensures the scallops will sear properly in the pan.

Cooking the Scallops

Heat a large pan over medium-high heat. Add some olive oil or butter, or a combination of the two, and swirl to coat the pan. Place the scallops in the pan, ensuring they are not crowded, and season with salt and pepper.

Sear the scallops on the first side without moving or flipping them for about 2-3 minutes, or until golden. Then, flip the scallops, season the other side, and sear for another 1-2 minutes. You can add some butter and garlic to the pan towards the end of cooking for extra flavour.

Sides and Sauces

Pan-seared scallops go well with a variety of side dishes, including:

• Rice, especially jasmine rice or brown rice
• Pasta, such as linguine, angel hair, spaghetti, or vermicelli
• Potatoes, including mashed potatoes, scalloped potatoes, or french fries
• Leafy green vegetables, like broccoli, kale, or Brussels sprouts
• Peas and beans, such as sweet peas, snap peas, or chickpeas

A simple sauce to accompany the scallops and any of the above sides could include lemon juice, butter, and garlic. Citrus works well with scallops as it highlights their briny sweetness and tempers their richness. You could also experiment with different herbs, such as tarragon, chives, thyme, basil, dill, or parsley.

Frequently asked questions