Seared Scallops Recipe (2024)

FAQs

Is it better to sear scallops in butter or oil? ›

Sear Them in Oil with a High Smoke Point

But not olive oil, because it's a Smoky Joe. And the key here: use high heat. And don't add the scallops until the pan is super-hot.

Scallops cook very quickly, so the best way to get a good sear is to start with a very hot pan. We recommend searing scallops in a stainless-steel or well-seasoned cast-iron skillet; beginners can start with a nonstick skillet, which provides extra insurance that your scallops won't stick or tear.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

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.

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly. Make sure they're not touching and cook them in batches if need be. Remove the muscle: There will be a muscle on the side of the scallops. Remove this before cooking.

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.

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

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.

How do you get the best crust on scallops? ›

The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, I add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust.

Some cooks will toss their scallops in a light dusting of flour or cornstarch before cooking. This is simply to add a little bit more crustiness to the exterior. It is not a necessary step, but some prefer to do this. You could try a few scallops dredged in a light coating and leave a few alone to see which you prefer.

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.

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.