Scallops are one of the ocean’s sweetest and most luxurious treats, and when cooked well, they become the star of the meal. There are several ways to make scallops, but the one that’s most impressive is the perfectly seared scallop. It looks so simple to do: Get a pan, make it really hot, add the scallops, and voila! Though the process is simple, there’s more to it than that. So, how do you properly sear a scallop?
Let’s first talk about selecting the scallops. Like shrimp, they are sized according to the count per pound, so 10 to 12 scallops would be between 10 and 12 pieces per pound. That is important to know because you want to select larger scallops, such as sea scallops, for searing.
The second thing to look for is what is known as “dry pack” scallops. That means the scallops have not been injected with any solution or liquid; these will have a cleaner taste and sear better. (In case you were wondering, Vital Choice offers a variety of wild-harvested scallops without anything added to them.)
Now that we have a superb ingredient to cook with, we want to make sure we have the tools we need to cook these mollusks to perfection. You will want to have some paper towels, a carbon steel or cast-iron pan, a large spoon, salt and pepper, butter, a few sprigs of thyme, garlic cloves, and lemon cut into wedges.
How to sear scallops
Step 1: Gather about 12 scallops to cook in a 12-inch pan. Pat the scallops dry; if you don’t, their liquid will release and the scallops will not caramelize. Season with sea salt and freshly ground pepper on both sides.
Step 2: Heat the pan before adding the fat. You can add about a ½ ounce of clarified butter or neutral oil, and make sure the pan is close to smoking before adding the scallops.
Step 3: Place the scallops in the pan, allowing space between each one. DO NOT overcrowd the pan, and — I cannot stress this enough — DON’T touch them for the first few minutes. Allow the scallops to sear and caramelize for two to three minutes.
Step 4: When you see the sides of the scallops getting brown and can start to smell the scallops, add about 1 ounce of butter to the pan (still making sure not to touch the scallops). Start spooning the butter over the scallops to baste while they finish cooking. Add the garlic cloves and thyme sprigs, and continue to baste with the butter. If the butter gets too brown, simply add more butter. You will baste for about two minutes total, and the scallops should be well browned on the bottom and cooked about 75% of the way through.
Step 5: Now you can touch the scallops. Use your spoon to gently flip them over, and turn the heat off on the stove; the residual heat will finish cooking the scallops. Allow them to sit for a minute or two, then move them to a cooling rack with a sheet pan underneath.
Step 6: Pour the fat from the pan over the scallops for one last baste. Squeeze some fresh lemon over them before serving.
AUTHOR
Chef Bradford Thompson's culinary palate was formed by his summers spent lobster trapping and picking fresh blueberries with his grandmother on the coast of Maine. The classically trained chef has worked in the kitchens of such culinary luminaries as Vincent Guerithault, Alessandro Stratta, and Daniel Boulud. After being named a Best New Chef by Food & Wine in 2004, he won a James Beard Award as the Executive Chef at Mary Elaine's in 2006. Since leaving the back of the house, Thompson, a Level 1 Certified Sommelier, founded Bellyfull Hospitality, a full-service culinary/hospitality consulting company. He's also an instructor at the ICC Food Business Program and the ICE Restaurant Management program, where he teaches and inspires the next generation of restaurateurs. A diehard sports fan, Thompson can often be found in the MetLife Stadium parking lot, tailgating and cheering on his beloved New York Giants, whom he has cooked for several times.