Pan-Seared Scallops (2024)

FAQs

How long does it take to pan sear 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. Serve immediately.

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Dry the Scallops

This not only seasons them, but will draw out a ton of surface moisture. Before you're ready to start cooking, pat the scallops dry with a paper towel. Expelling as much moisture as possible will help to create that signature, golden-brown crust on the outside.

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.

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.

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.

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.

Frying Pan: A cast iron or stainless-steel pan is ideal, as these can handle high heat. However, a non-stick pan will work in a pinch. Fish Spatula or Silicone Tipped Tongs: When searing scallops, you'll need to flip them over so both sides are cooked evenly.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

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.

How many scallops for two? ›

If you're measuring by weight, 1 pound typically comes with 20–30 large scallops, but some extra-large scallops clock in at 10–20 pieces per pound. If you purchase larger scallops, opt for the lower end of the per-person count. How many scallops per person: To feed 2 people: 6–8 scallops, about ⅓ pound.

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.

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat. The scallops get seasoned with some salt and pepper before placing them on the skillet.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

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.

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.