Learn tricks to sear scallops with a golden edge and tender inside.
1 Answer
To pan-sear scallops without making them rubbery, ensure they are very dry, use high heat, and avoid overcrowding the pan. Sear for a short time, about 2-3 minutes per side, until golden brown.
Detailed Explanation:
Achieving perfectly seared scallops requires attention to a few key details. Here's a step-by-step guide:
- Prepare the Scallops: Start by patting the scallops completely dry with paper towels. This is crucial because excess moisture will steam the scallops instead of searing them, leading to a rubbery texture. Remove the small side muscle if present, as it can be tough.
- Season Generously: Season the scallops generously with salt and pepper just before cooking. You can also add other spices like garlic powder or paprika.
- Heat the Pan: Use a heavy-bottomed skillet, preferably stainless steel or cast iron. Heat the pan over high heat until it's very hot. A hot pan is essential for achieving a good sear.
- Add Oil: Add a high-smoke-point oil, such as avocado oil, grapeseed oil, or clarified butter, to the hot pan. The oil should shimmer and be almost smoking.
- Sear the Scallops: Carefully place the scallops in the hot pan, ensuring they are not overcrowded. Overcrowding will lower the pan's temperature and cause the scallops to steam. Sear for 2-3 minutes per side, or until they develop a golden-brown crust and are opaque throughout.
- Don't Overcook: Scallops cook quickly. Overcooking is the primary reason for rubbery scallops. They are done when they are opaque and slightly firm to the touch.
- Serve Immediately: Remove the scallops from the pan and serve immediately. You can add a knob of butter to the pan after removing the scallops to create a quick sauce.
Pro Tip:
Use a paper towel to wipe out the pan between batches if you are searing a large quantity of scallops. This removes any burnt bits that could affect the flavor and appearance of subsequent batches.