Perfectly Seared Scallops Recipe - Baker by Nature (2024)

FAQs

Why do you soak scallops in milk before cooking? ›

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.

You can use either canola oil or olive oil, although canola oil has a slightly higher smoke point. Avocado oil is also an option. Salt & Pepper: You always need to season your food before you cook it. While scallops are naturally sweet, they will need some salt and pepper.

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.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

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.

Scallops are cooked when they are firm, nicely browned and opaque all the way through. If the reason you end up overcooking scallops is because you're waiting for them to get nicely browned, make sure to pat the scallops dry, do not overcrowd the pan, and cook them for only 2 to 3 minutes per side over high heat.

While developing this recipe, I discovered that pretty much all the scallop recipes on the major recipe sites call for a pound of sea scallops for a recipe that, allegedly, serves 4 people. This roughly breaks down to 3 scallops per person.

Many chefs feel that scallops are better simply sauteed in butter and herbs. Scallops also cook quickly at high heat. Dry sea scallops are perfect for searing, since they don't let go of moisture in a hot pan. Simply cook them in a lightly buttered, hot pan and serve.

Sear Them in Oil with a High Smoke Point

But not olive oil, because it's a Smoky Joe. And the key here: use high heat. And don't add the scallops until the pan is super-hot.

How do you get the coating to stick to scallops? ›

Mix bread crumbs, salt, and pepper in a resealable plastic bag. Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.

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.