Perfectly Seared Scallops Recipe - Baker by Nature (2024)

FAQs

Why do you soak scallops in milk before cooking? ›

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.

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.

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.

Spacing – Don't over crowd the pan or they will not brown properly. It's better to sear scallops in batches than it is to fit them all into one pan. If they're too crowded, they will steam. Abductor Muscle – Always remove the muscle on the side of the scallops.

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. Garnish with parsley and serve immediately.

Even better, they're a cinch to prep. Unlike other bivalves, the sea scallops you buy at the store are actually just the adductor muscle that opens and closes the shell. They're almost always sold shucked, so you don't have to deal with scrubbing shells or removing grit as you would for clams or mussels.

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

For more even-cooking, and for that center to cook more quickly, take the scallops out of the fridge 30 minutes before cooking. Don't put them in the sun or in a warm place. Just room temperature.

If you don't have a large enough pan, cook the scallops in batches. Start with oil, not butter. Since you want the pan to be almost smoking-hot, it's best to sear the scallops in olive oil, not butter. Oil has a higher smoke point than butter, so it's less likely to burn when exposed to high heat.

Should you flip scallops? ›

Sear scallops.

Let it cook until a golden crust forms, then flip, and cook on the other side.

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.

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.

Spacing – Don't over crowd the pan or they will not brown properly. It's better to sear scallops in batches than it is to fit them all into one pan. If they're too crowded, they will steam. Abductor Muscle – Always remove the muscle on the side of the scallops.