Perfectly Seared Scallops Recipe - Baker by Nature (2024)

FAQs

Perfectly Seared Scallops Recipe - Baker by Nature? ›

Add the butter and oil to a large saute pan over high heat. Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side - not touching them at all while they're searing.

You want a hot skillet when pan-searing scallops.

If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

Sear the scallops.

Allow the oil to heat up, then carefully add scallops, leaving at least 1" between each. Cook for 2-3 minutes undisturbed. You'll know they're ready to flip if you test one and it has a dark golden brown crust and releases easily from the pan.

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

A cast iron skillet is perfect for pan-searing scallops since the cast iron holds heat so well. Avoid a non-stick pan, which will prevent the scallops from browning. For the perfect sear, get the pan nice and hot. I prefer using oil to sear the scallops and butter to finish, which adds great flavor.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Cook the scallops undisturbed for 2 minutes. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does. Use tongs to flip the scallops over. Cook the scallops for another 2 to 3 minutes.

How many scallops should you eat? ›

We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

Brine Your Scallops

This is an extremely simple trick that will give your scallops both better flavor and sear. Just let your scallops sit in a solution of salt water for ten minutes. You can also add a little lemon juice for more flavor. After that, simply take them out, pat the scallops dry, then pan-sear them.

Mix bread crumbs, salt, and pepper in a resealable plastic bag. Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.

Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly.