Scallops

Forgive my inexperience, but I need help on a somewhat basic technique. Scallops are among my favorite items to eat, and my favorite preparations are a simple sear on the outsides while leaving a tender inside. I just cannot seem to replicate what I get at restaurants; either I burn the outside, or the sear is not enough to my liking. I have tried many different techniques, different pans, but have never prepared them to my liking. Any suggestions? Thanks.

Can't say what you're doing, or not doing, that's inhibiting the sear you're looking for, but I follow a few, simple rules:

The scallops must be completely dry - moisture will prevent a proper sear. Blot them with paper towels, let them sit, whatever it takes to have a perfectly dry surface.
Use a hot pan. Don't be afraid to get the pan screaming hot.
Don't put too many in the pan at once. Better to use two pans if necessary.
Use high heat. That's what they do in the restaurant.

Good luck.

Thanks for the quick reply. Do you use olive oil alone; or combo with butter?

Nick,

Adding to John's great advice, making good scallops is three fold...One is the pan. My best luck has been with either well seasoned cast iron or heavy stainless steel. A "non-stick" pan will not do the trick. Second are the scallops. Ask your fish monger for dry packed scallops. Yes, they are usually the most expensive, but the average scallops from, say, Piggly Wiggly, are chemically treated to absorb moisture and will thus not yield that good, caramelized sear crust. Third is the cooking fat. Olive oil has too low of a smoke point for properly searing scallops so I use clarified butter and on occasion a touch of a high smoke point oil depending upon the recipe. And be sure not to "crowd" the scallops.

Good luck and I hope to hear about your results.

What they say. Dry the scallops, clarified butter, hot pan. (I actually use a pancake griddle.) I like a garlic brown butter with them.

John

Fantastic suggestions; thanks. I practiced with olive oil for my lunch today and smoked out my entire family. I have never clarified butter before; sounds like fun!

I'll add that I agree with what Dave said about the scallops you get. The ones here are either called "dry scallops" or (I think) "day boat scallops". We've had very nice results with these and poor results with any other scallops we've bought.

The ones here are either called "dry scallops" or (I think) "day boat scallops".

Yep, Day Boats are the ones to look for. Diver scallops as well. Calico or Bay scallops are the ones to avoid. While I do not usually equate price with quality, scallops are an exception.

Grapeseed oil works well, too. It has a very high smoking point.

rwj

I am a HUGE fan of scallops and after you get the sear process down, I say it is all about the sauce.

I love an orange, tarragon butter sauce that I'm sure I've mentioned before... and I probably never do the same way twice.

I do this in a separate, small nonstick skillet while I sear the scallops.

Sweat some minced shallots in olive oil and butter, S&P then add fresh orange juice, some chicken stock and white wine, toss in some fresh tarragon sprigs and reduce. Finish with some butter and - oh - my!

Also like the same thing using apricot jam instead of the OJ.

And it's hard to beat garlic, butter and lemon.

I made some dry scallops tonight for dinner. I sauteed them in olive oil, as I always do, and got a nice sear. I also prefer to avoid a non-stick pan. One of the most critical things in executing a proper sear is to heat the pan before adding the oil, then add the oil right around the smoking point. Two minutes a side for large scallops, with the pan big enough not to crowd the scallops which produces steaming instead of searing, and you will have a nice sear and very tender scallops. I served them with molded basmati rice, shallots and spinach, and a roasted red pepper sauce.

I tried both a fizz and a zin with this dish, and liked the fizz better.

Greg,
I'd go with a sauvignon blanc or (on the cheap) Dry Creek Vineyard Dry Chenin Blanc, a wine that's made the way a Vouvray should be made, and you get it for around $10.

For the scallops, the sauce is the thing. You have to bring out the delicate buttery flavor. It's easy to overpower scallops.

John

to sear or brown something i use a version of the old 'don't raise the bridge, lower the river'. dry the scallops or the steak thoroughly on paper towel and then lightly coat the surface with oil - NOT THE PAN. much less smoke and waste.

Another reason not to sear scallops in non-stick pans (if you keep birds): http://theaviary.com/teflon.shtml

There's always the cheater's way... a very light dusting of sugar will produce a dark, crunchy char.

Not that I recommend it, but, well, like, it's there.