A seared scallop with a gorgeous golden-brown crust is a beautiful thing. And while we might think that only chefs in TV demos can achieve such perfection, searing scallops at home is a lot easier than you might think! Read on for our top tips on buying, prepping, and searing your scallops, so cooking them at home will be a breeze.
Not feeling the stove-top? Try our recipe for baked scallops or take it outside and learn how to grill scallops too! And if you're looking for more seafood recipes, check out some of our favorite weeknight seafood dinners.
Buy the right scallops.
When picking out scallops, you want to be sure to buy the right type and the best quality you can. There are two basic varieties of scallops: sea and bay. For this recipe, you’ll want sea scallops, which are larger than bay scallops and usually taste a bit sweeter. Additionally, you may notice that you can choose between wet and dry scallops. Wet scallops, which have been soaked in a phosphate bath, will be water-logged and tend to steam when you’re searing them, so try to buy dry scallops if possible! Finally, look for these quality markers: good scallops are a creamy white color, feel firm to the touch, and smell like the ocean.
Remove the side muscle from the scallops.
See that little rectangular patch on the side of the scallop? That’s the abductor muscle. While it’s completely edible, it’s definitely tough and chewy, so most people prefer to remove it. To do this, simply pinch it between two fingers and peel it off.
Dry them off!
Scallops can be sandy, so you might want to give them a light rinse before cooking. But whether you rinse or not, you must pat them dry! This is a crucial step for getting that gorgeous golden-brown crust when you’re cooking them. If the scallops are wet, they’ll steam instead of forming that crust. So even if they look pretty dry, blot them with a paper towel anyway.
Get your pan HOT.
It's hot enough when the fat is shimmering and the pan is JUST starting to smoke. You want those scallops to sizzle when they hit the pan– that’s the way to get that beautiful crust!
Don’t crowd the pan.
If your scallops are too close together, they’ll steam instead of searing, so give them a little space. If you have too many scallops to fit in the pan without crowding, cook them in two batches. It’s worth it.
Use a spoon to flip.
Most metal or plastic spatulas are way too big and awkward to effectively flip your scallops. Grab a spoon instead and use it to tip your scallops over onto their other side, one at a time.
Made these? Let us know what you think in the comments below.
Editor's note: This intro was updated to add more information about the dish on May 31, 2022.
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- Yields:
- 4 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 10 mins
- Cal/Serv:
- 161
Ingredients
- 1 lb.
large scallops
Kosher salt
Freshly ground black pepper
- 1 tbsp.
extra-virgin olive oil
- 2 tbsp.
butter, cut into pieces, divided
- 2 tbsp.
freshly chopped parsley
Lemon wedges, for serving
Directions
- Step 1In large skillet over medium-high heat, melt 1 tablespoon butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops.
- Step 2Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.
- Step 3Into the same skillet, add remaining tablespoon butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges.
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