Seared Scallops: Pasta Perfection?

Scallops are a delicious seafood that can be cooked in a variety of ways, but one popular method is pan-searing. Pan-seared scallops are a great option for a quick and easy weeknight meal or an impressive dinner for guests. They can be served on their own, with pasta, vegetables, sauces, or even steak for a surf and turf dish.

When pan-searing scallops, it is important to start with dry scallops, as any moisture will affect the sear. The scallops should also be seasoned generously with salt and pepper before being added to a hot pan with oil. It is best to work in batches to avoid overcrowding the pan, and the scallops should be left undisturbed for the most part, only being shaken gently every so often to ensure even cooking. The scallops will take about 2-3 minutes per side to cook, and you will know they are done when they are golden brown and crisp on the outside and opaque on the inside.

So, should you pan-sear scallops before adding them to pasta? The answer is definitely yes! Pan-searing scallops is a quick and easy way to add delicious flavor and texture to your pasta dish. Just be sure to time it right so that your scallops are still hot and freshly cooked when you add them to the pasta. Enjoy!

How to choose the right scallops

Scallops are a treasured delicacy, known for their tender and delicate texture, and sweet and flavourful taste. They are also versatile and can be cooked in a variety of ways, from pan-searing to grilling, roasting, stir-frying, steaming, and boiling.

When choosing scallops, there are several factors to consider, including the type of scallop, size, freshness, and packaging.

Type of Scallop

The two most common types of scallops are bay scallops and sea scallops, which differ primarily in their size and flavour. Bay scallops are significantly smaller and tend to be sweeter and more tender, while sea scallops are larger and firmer with a brinier taste.

Size

Scallop sizes are indicated by a range of numbers, such as "20/30," which means it would take 20 to 30 scallops to make up a pound. The smaller the range, the larger the scallops. For pan-searing, larger scallops are preferable, with sizes 10/20 to 20/30 recommended.

Freshness

Fresh scallops are ideal, but frozen scallops can also be used. If using frozen scallops, it is important to thaw them properly, either by leaving them overnight in the refrigerator or by sealing them in a plastic bag and running cold water over them.

Packaging

Scallops are often packaged as "wet-packed" or "dry-packed." Wet-packed scallops have been treated with a phosphate solution, which whitens them and increases their water weight. This can affect their flavour and texture, making them more difficult to cook properly. Dry-packed scallops, on the other hand, are untreated and considered a more premium product. They have a purer flavour and are easier to sear due to less moisture content.

When choosing scallops, opt for dry-packed, chemical-free scallops whenever possible. Look for scallops that are firm and have a sweet ocean smell, avoiding those that appear shrivelled or have an off-putting odour.

By considering these factors, you can choose the right scallops for your dish, ensuring they will taste delicious and cook up beautifully.

How to prepare scallops for searing

Preparing scallops for searing is a simple process, but there are a few key steps to follow to ensure the best results. Here is a guide on how to prepare scallops for searing:

• Choose the right scallops: Look for large sea scallops or diver scallops, which are typically of exceptional size and quality. Avoid bay scallops, as they are much smaller. If possible, buy dry scallops, which have not been treated with any chemical additives or solutions and will give you a better sear.
• Remove the side muscle: Scallops often have a tough, chewy muscle on their side that needs to be removed before cooking. Simply pull it off by hand.
• Pat the scallops dry: Before cooking, use a paper towel to pat the scallops as dry as possible. Damp scallops will not sear or brown properly in the pan. If using frozen scallops, take extra care to remove any moisture.
• Season the scallops: Sprinkle the scallops with salt and pepper on one side, right before cooking. You can also add other seasonings or aromatics like garlic, shallots, thyme, or rosemary, but this is optional.
• Heat your skillet: Use a cast-iron skillet or another type of skillet that retains heat well, such as stainless steel or carbon steel. Heat the skillet over medium-high heat until it is very hot.
• Add oil to the pan: Choose an oil with a high smoke point, such as avocado oil, vegetable oil, or grapeseed oil. Add enough oil to coat the bottom of the pan.
• Place the scallops in the pan: Carefully place the scallops in the hot oil, seasoned side down, making sure to give them enough space in the pan so they don't steam each other.
• Sear the scallops: Let the scallops cook undisturbed for about 2 minutes or until they are nicely browned on the bottom. Season the other side while they cook.
• Flip the scallops: Once the first side is browned, use a pair of tongs to flip the scallops over. Add a small pat of butter to the pan while the other side finishes cooking for added flavour.
• Baste the scallops (optional): Tilt the pan to the side and use a spoon to baste the scallops with the melted butter for about 30 seconds to 1 minute, depending on their size and desired level of doneness.
• Remove the scallops from the pan: The scallops are done when they are mostly opaque throughout. Remove them from the pan and serve immediately.

How to get a good sear on your scallops

To get a good sear on your scallops, follow these steps:

Preparation

Before you start cooking, there are a few things to keep in mind when buying and preparing scallops.

• Buy dry scallops if possible. Wet scallops have been soaked in a preservative phosphate solution, which makes them absorb more water and they don't brown as well when cooked.
• Use a paper towel to pat the scallops dry. This is an important step to ensure a good sear, as damp scallops won't sear or brown properly in the pan.
• Season the scallops with salt and pepper. You can also add a light dusting of flour to each side of the scallops, which will help absorb excess moisture and give them a nice golden brown crust.

Cooking

• Use a skillet, preferably cast iron, and heat it up until it's really hot.
• Add a high smoke point oil, such as avocado oil or grapeseed oil, to the pan.
• Make sure the oil is hot and shimmering before adding the scallops. You want the scallops to sizzle when they hit the pan.
• Give the scallops enough space in the pan so they're not steaming each other.
• Sear the scallops for about 2 minutes on the first side without moving them.
• Flip the scallops and add a small pat of butter to the pan while the second side cooks.
• Baste the scallops with the butter and cook for another minute or so.
• Remove the scallops from the pan and serve immediately. Don't leave them in the pan for too long, as the residual heat can continue cooking the scallops.

Tips

• Make sure your pan is hot enough before adding the scallops. If they don't sizzle when you put them in, the pan isn't hot enough.
• Don't crowd the pan, as this can cause the scallops to steam instead of sear.
• Don't move or touch the scallops while they're searing on the first side.
• Don't overcook the scallops, as this can make them rubbery.

What to serve with scallops

Scallops are a versatile food that can be paired with a variety of dishes. Here are some ideas for what to serve with scallops:

Vegetables

Scallops go well with roasted vegetables, such as asparagus, cabbage, or green beans. You could also try air-fried or sautéed vegetables like broccoli, kale, Brussels sprouts, or spinach.

Starches

For a heartier meal, serve scallops with potatoes, pasta, or grains. Mashed potatoes, lemon butter melting potatoes, garlic mashed potatoes, or cheesy skillet domino potatoes are all good options. Orzo, rice, barley, or farro are also great choices. If you're looking for something a little lighter, try cauliflower mash or zucchini noodles.

Salads

A crisp salad can be a nice complement to scallops. Try an arugula and fennel salad, a spinach salad with apples and walnuts, or an avocado and tomato salad.

Proteins

If you want to add another protein to your meal, consider wrapping your vegetables in prosciutto or serving your scallops with bacon.

Sauces

Scallops can be served with a variety of sauces, such as garlic basil butter, lemon caper butter, or a pan sauce of white wine, butter, garlic, and thyme.

Other

For a more unique pairing, try serving scallops with polenta, wild rice, or black lentils.

Remember, scallops are the star of the show, so you'll want to choose sides that complement their sweet, tender flavour without overwhelming them.

How to store and reheat scallops

Storing scallops

Scallops should be stored in an airtight container in the coldest part of the fridge and eaten within 3-4 days. If you want to store them for longer, it's best to freeze them.

Reheating scallops

The best ways to reheat scallops are in the oven, on the stovetop, or in an air fryer.

Oven:

• Preheat the oven to 275°F.
• Place the scallops on a pan or oven-safe dish, adding a splash of water to keep them moist.
• Cover the dish with aluminum foil.
• Put the scallops in the oven for 10-15 minutes, checking after 10 minutes to ensure they don't overcook.
• Once heated through, remove the scallops from the oven and serve.

Stovetop:

• Heat a skillet or pan over medium-low heat.
• Add a small amount of butter or oil to the pan to prevent sticking.
• Place the scallops in the pan in a single layer and cook for 2-3 minutes on each side until heated through.
• Remove the scallops from the pan and serve immediately.

Air fryer:

• Preheat the air fryer to 350°F.
• Place the scallops in the air fryer basket or tray in a single layer, ensuring they are not overcrowded.
• Cook for 2-3 minutes, keeping a close eye on them to prevent overcooking.
• Check for doneness and cook for an additional minute if needed.
• Remove the scallops from the air fryer and serve immediately.

Microwaving scallops is not recommended, as it can make them rubbery and dry. However, if you're short on time, you can use this method:

• Place the scallops in a microwave-safe dish with a small amount of water or sauce.
• Cover the dish with a damp paper towel or plastic wrap to create a steamy environment.
• Set the microwave to low power (10-30%) and heat the scallops in short intervals (20-30 seconds) until they are warmed through.

Remember, when reheating scallops, it's important to avoid overcooking them, as this can affect their texture and flavour.

Frequently asked questions