Perfectly Seared Scallops Recipe - Baker by Nature (2024)

FAQs

Should you cook scallops in butter or oil? ›

Let that butter brown a bit. Then the scallops go in. Scallops are low-fat and high in protein with lots of vitamins, minerals and antioXidant. while I recommend cooking them in butter for the best Sear,you can cook them in vegetable, canola or grapeseed oil if prefeerd.

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.

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.

A neutral-flavored oil with a high smoke point (such as canola or vegetable) is ideal for this because you want to get the oil super hot for a nice sear. If you try to sear the scallops in butter, the milk solids in the butter will burn before the scallop can get a nice crust.

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.

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. 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. The cooking times above are for sea scallops, not diver or bay scallops.

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.

Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after. 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.

In a medium bowl, rinse scallops in water. Drain. Cover scallops with milk and let sit in refrigerator for 2 hours. When ready to prepare, drain the milk and place scallops on paper towels to dry completely.

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.

How many scallops per person to eat? ›

If you're hosting a party, get the headcount before you head to the store. Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person.

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.

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.

Sear Them in Oil with a High Smoke Point

Fry them in flavorless cooking oil with a high smoke point. Chef John is using grapeseed oil. Canola oil, safflower oil, and peanut oil are other options. But not olive oil, because it's a Smoky Joe.