Ingredients
Method
- Pat scallops completely dry with paper towels. (See blog post for the full drying method if using previously-frozen scallops.)
- Heat a light-colored or stainless pan over high heat until shimmering. Add oil.
- Season scallops with salt just before placing in the pan.
- Place scallops in the pan in a circular pattern, working clockwise so you know which went in first.
- Sear undisturbed for 1.5–2 minutes, until deeply golden.
- Flip once. Cook 30 seconds on the second side, until barely translucent in the center.
- Remove from pan and rest crust-up.
Notes
Why the scallops must be completely dry. Surface moisture turns to steam in the pan, which prevents browning. A dry scallop sears; a wet one steams.
Why we use a light-colored pan. It makes the crust color much easier to judge by sight instead of guessing.
If your scallops release liquid and won't brown: remove them, pat the pan and scallops dry again, let the pan reheat fully, and try again. Rushing a wet scallop back into a cool, wet pan just repeats the problem.
Why we use a light-colored pan. It makes the crust color much easier to judge by sight instead of guessing.
If your scallops release liquid and won't brown: remove them, pat the pan and scallops dry again, let the pan reheat fully, and try again. Rushing a wet scallop back into a cool, wet pan just repeats the problem.