Perfectly Seared Scallops Recipe - Baker by Nature (2024)

FAQs

Is it better to sear or bake scallops? ›

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.

Eliminates Mild Fish Odor From Your Scallop

Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent. The milk helps to reduce the intensity of the fish odor, making the scallops more pleasant to cook and easier to consume.

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.

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.

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.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Rule #3 – Always cut large scallops in half so that they can cook all the way through quickly. Following these three rules is key to making top notch fresh scallops whether they are pan seared, grilled or broiled.

Select a bowl or dish that is large enough to hold all of the scallops and deep enough that they can all be covered with milk. After rinsing, place the scallops in the bowl or dish and pour enough milk over them to cover completely. Cover the bowl, and place it in the refrigerator. Allow them to soak for one hour.

No. It is not necessary to wash scallops before cooking. Washing or soaking scallops in water will cause the scallop to absorb water. This will make it harder for the scallop to sear and caramelize and can create excess seepage water in the pan, which negatively affects the dish.

Wet scallops appear very shiny and white. The extra water in these scallops causes them to shrink when cooked, and the sweet natural flavor of the scallop is diminished by a slight aftertaste similar to baking soda.

Should scallops be room temperature before cooking? ›

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

Remove and let stand at room temperature 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check if the pan is hot enough, add a large drop of water (⅛ teaspoon) to the skillet. When you can roll it around the pan, it's ready.

Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

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. Make sure they're not touching and cook them in batches if need be.

Get it very hot - water should sizzle vigorously when it hits the pan. Use more oil than you think you need. A 1-2 mm layer will get in between the cracks of the scallop and allow for better heat transfer. Use a oil with a high smoke point, not olive oil.

Finally, as hinted above, searing scallops is about high heat. You'll want to heat your pan to around 450°F (232°C) or higher before you add your scallops. Heat the pan over medium-high heat, adding the oil at the beginning of the heating.

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.