Cheat Sheet for Perfect Seared Scallops
Achieving a perfectly browned crust without overcooking your scallops is as simple as one-two-three.
Perfectly seared scallops all start with the right scallops—fresh, dry sea scallops that have been stored in the coldest part of your fridge until you’re ready to cook. With the right scallops, you just need to proceed with three simple steps to achieve a great sear.
Prep
Arrange scallops in a single layer on a clean, dry dish towel, then place a second one on top to absorb excess moisture. Let scallops sit like this for ten minutes.
Pro-Tip: This is the time to review the number of scallops you are cooking and whether you need to cook in two batches. Always avoid crowding the pan when searing scallops.
Sear
Ensure the skillet is hot and oil is just smoking, then season your scallops with salt and pepper on both sides. Add scallops in a single layer, flat side down, and cook, without moving them, until well browned, 1 1/2 to 2 minutes.
Pro-Tip: Place first scallop near the handle, then work counter clockwise around the pan so you know which scallop to flip first, then second, etc.
Baste
Add 1 tablespoon butter to the skillet then flip scallops in the order they were placed in the skillet. Butter contains milk proteins and sugars that brown rapidly when heated, yielding a deeper crust. Use a large spoon to baste scallops with the foaming, melted butter, tiling the skillet toward you to allow the butter to pool. Continue basting until sides of scallops are firm and centers are opaque and register 115 degrees, 30 to 90 seconds longer.
Pro-Tip: You are only searing one side of the scallops, the basting happens as soon as the scallops are all flipped. Always plate your scallops seared-side up for the best presentation and serve immediately.
For a more in-depth look at this process, see our comprehensive Video Lesson for Pan-Seared Scallops.
