By Published Oct. 13, 2023.
This is Technique #19 from our 100 Techniques Every Home Cook Can Master.
Each technique is broken into three sections: why it works, key steps, and recipes that use it. Learn these recipe building blocks and you'll be set up for a lifetime of cooking success.
How often have you enjoyed a fabulous seared scallop dish in a restaurant—one that boasts scallops with golden-brown crusts and tender, barely translucent centers—and wondered how to replicate it at home?
When you eagerly try it, you find that your expensive shellfish ends up steaming in a pool of its own liquid; by the time that excess liquid evaporates and a crust finally forms, the scallops have turned hopelessly overcooked and rubbery.
Our technique achieves restaurant-caliber results.
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Many scallops are sold “wet,” which means they have been treated with STPP, or sodium tripolyphosphate, a chemical that increases shelf life and retains moisture. This contributes not only off flavors, but also a good portion of the excess moisture that inhibits browning. For those reasons, we recommend purchasing, if possible, “dry” scallops, which have not been treated.
The major obstacle to getting a great crust on scallops at home is that home stovetops don’t get nearly as hot as professional ranges. Regardless, there are other steps you can take to achieve beautifully browned scallops.
Another simple, common restaurant technique that can boost your success when searing scallops is butter basting. Adding butter to the skillet after searing the first side and spooning it over the scallops to coat both sides ensures that the milk solids in the butter have just enough time to work additional browning magic, but not enough time to burn. It’s a final touch that helps the scallops cook evenly, and it adds a luxurious, restaurant-quality flavor.
Here's are the key steps to searing scallops with perfectly golden brown exteriors and juicy centers.
Remove crescent-shaped tendon from each scallop.
Place scallops on rimmed baking sheet lined with clean dish towel. Place second towel on top and press gently to blot liquid. Let sit for 10 minutes.
Cook scallops, in batches if necessary, in single layer without moving them in preheated nonstick skillet until well browned.
Add butter and flip scallops; cook, tilting pan and basting with butter, until centers are opaque, removing them as they finish cooking.
Tent with aluminum foil on serving plate while finishing with remaining scallops.
Use your newfound scallop-searing knowledge with any of these recipes.
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