Searing Scallops: Nonstick Or Stainless Steel?

Should Scallops Be Seared in a Non-Stick Pan?

Seared scallops are a popular dish, but achieving that perfect golden crust can be tricky. While some chefs swear by a cast-iron skillet, others prefer the convenience of a non-stick pan. So, which is the best option?

The Case for Non-Stick Pans

Those who advocate for non-stick pans argue that they are incredibly simple to use and can help create a beautiful golden crust on scallops. The key is to get the pan hot enough, as this will ensure the scallops don't stick and will create the desired sear. Some chefs also recommend using a combination of oil and butter to achieve the perfect result.

The Case Against Non-Stick Pans

On the other hand, some chefs warn against using non-stick pans at the high temperatures required for a good sear. They argue that non-stick pans are not designed for such high heat and that the coating may begin to break down, releasing toxic chemicals. Instead, they recommend using cast iron or carbon steel pans, which can withstand higher temperatures and provide a better sear.

Conclusion

While non-stick pans offer convenience and ease of use, there are valid concerns about their use at high temperatures. To achieve the perfect sear on scallops, it may be best to opt for a cast iron or carbon steel pan, which can withstand higher temperatures without releasing toxins. Ultimately, the choice is up to the individual chef, but it is important to be aware of the potential risks associated with non-stick pans when making your decision.

The benefits of using a cast-iron skillet

While a non-stick pan is recommended by some for searing scallops, a cast-iron skillet has several benefits that make it a great choice for cooking.

Firstly, cast iron skillets are incredibly versatile. They can be used on any heat source, from stovetops to grills, and even campfires. They are also suitable for a wide range of dishes, from searing steaks to baking pies and frying eggs. Cast iron is also very durable and can last a lifetime if cared for properly.

Cast iron skillets have excellent heat retention, which is essential for getting a perfect sear on your food. They heat up evenly and efficiently, resulting in a beautiful golden-brown crust on your scallops or any other protein you're cooking. This even heat distribution also ensures your food cooks consistently every time.

Another benefit of cast iron is its natural non-stick finish. With proper seasoning and care, food releases easily from the pan, and you'll find yourself using less oil, which is healthier and more cost-effective. This also makes cleaning a breeze—simply wipe it down with a paper towel or gently scrub with hot water and a soft sponge.

Finally, cast iron can also add a little extra iron to your diet, which is especially beneficial for those who might be iron-deficient, such as women, children, and vegetarians.

In conclusion, cast iron skillets are a great addition to any kitchen, offering versatility, durability, and excellent heat retention for perfectly seared dishes. With proper care, they can become a well-seasoned, non-stick workhorse that you'll reach for time and time again.

How to prevent scallops from sticking to the pan

To prevent scallops from sticking to the pan, you should:

• Use a cast-iron skillet. Cast iron pans are ideal for searing because they retain heat well and preheat nicely.
• Dry the scallops thoroughly with paper towels before seasoning with salt and pepper. Moisture is the enemy of a good sear.
• Heat the pan until it is very hot, and add some high smoke point oil.
• Drop the scallops into the pan, ensuring they have enough space to avoid steaming each other.
• Do not touch, nudge, or poke the scallops. Trust that when they are properly seared, they will release from the pan.
• Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking.
• Once the scallops are done cooking, serve them immediately on a different dish.

The difference between bay scallops and sea scallops

While both types of scallops are bivalves, or mollusks, with two hinged shells, there are some key differences between bay scallops and sea scallops.

Size

The most noticeable difference between the two types of scallops is their size. Bay scallops are relatively small, averaging about 1/2 inch in diameter, while sea scallops can be up to three times larger, ranging from 1 1/2 to 2 inches in diameter. A pound of sea scallops typically contains 20 to 30 scallops, whereas a pound of bay scallops can contain 50 to 100 scallops.

Taste and Texture

Bay scallops have a sweeter taste and a more tender texture compared to sea scallops. Sea scallops have a more rugged, typical seafood taste and a chewier texture.

Habitat

Bay scallops are typically found in the shallow waters of bays and estuaries along the East Coast of the United States, while sea scallops are usually found in deeper, colder waters of the northern Atlantic Ocean, such as in Maine. However, there can be some overlap in their habitats, with bay scallops occasionally found in deeper waters and sea scallops found in shallower waters, particularly in colder regions.

Reproduction

Another interesting difference between bay and sea scallops is their reproductive methods. Bay scallops are hermaphrodites, having both male and female sex organs, while sea scallops are either male or female.

Harvesting

The harvesting seasons and methods for bay and sea scallops can vary. In Maine, sea scallops are typically harvested between December and April, while in Florida, the season runs from June to September. Bay scallops are often harvested by hand or with small dredges, while sea scallops are usually harvested using larger dredges or trawls.

Cooking

Due to their size and texture differences, bay scallops and sea scallops are typically cooked differently. Bay scallops benefit from a short cooking time and gentle methods such as poaching or sautéing. Sea scallops, on the other hand, are ideal for grilling or pan-searing due to their larger size and meatier texture.

How to clean and prepare scallops for cooking

To clean and prepare scallops for cooking, you'll first need to buy them. You can buy scallops fresh or frozen, and they can be sold in the shell, shucked, or wet or dry-packed. When buying fresh scallops, make sure they smell clean and sweet, and avoid any with a strong fishy odour. Frozen scallops are typically sold already shucked, so all you need to do is thaw them in the refrigerator overnight.

If you've purchased scallops in their shells, you'll need to open them with an oyster knife and remove the frill and black stomach sack before rinsing. To open a scallop, hold it with the darker side of the shell facing up and the hinge pointing away from you. Insert a sharp knife or spoon between the two halves of the shell, and apply pressure to pry it open. Cut through the muscle where it attaches to the top half of the shell, then discard the top shell. Remove the dark innards, leaving only the white muscle. Detach the muscle from the bottom shell, and give the scallop a final rinse under cold water, rubbing it with your fingers to ensure there is no remaining sand or grit.

Once your scallops are cleaned, you can prepare them for cooking. Rinse them under cool running water and pat them dry with a paper towel. Check for the side muscle, a small rectangular tag of tissue on the side of the scallop, and remove it by pinching it between your thumb and forefinger.

Now you're ready to cook! Scallops can be seared, grilled, poached, or even eaten raw if they're very fresh. When searing scallops, heat a non-stick or cast-iron pan until very hot, and add a tablespoon of vegetable oil or clarified butter. Place the scallops in the hot fat and don't move them for at least two minutes to allow a crust to form. Then, turn the scallops over and cook for another two minutes.

Enjoy your perfectly cooked scallops!

The best oil to use for searing scallops

To achieve a perfect sear on your scallops, it is important to use an oil with a high smoke point. This is because scallops need to be cooked on high heat to develop a crust on the outside while preserving a tender but firm middle.

Oils with a high smoke point include:

• Grapeseed oil
• Canola oil
• Safflower oil
• Peanut oil
• Avocado oil
• Vegetable oil
• Refined sunflower oil
• Light olive oil

You should avoid using regular olive oil, as its smoke point is too low and it will burn.

Frequently asked questions