Perfectly Seared Scallops Recipe - Baker by Nature (2024)

FAQs

How do you get the perfect sear on scallops? ›

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.

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil. The cooking times above are for sea scallops, not diver or bay scallops.

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.

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.

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.

You'll want to coat a pan in olive oil and have the heat fairly high. Once you add the scallops, they'll form a golden crust in about 2-3 minutes. Once you've got the crust on one side, just flip and cook the other side until that has a crust as well. Voila!

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.

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.

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

How many scallops per person? ›

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. 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 cooked when they are firm, nicely browned and opaque all the way through.

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.

A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.

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.

extra-virgin olive oil over medium-high heat until the oil is very hot and shimmering. Use tongs to gently place the scallops in the pan, leaving plenty of room around each scallop. Cook scallops, undisturbed (repeat: do not move them), until they are deeply golden-brown on the first side, 3–4 minutes.