When Becky Selengut says, “Don’t even think about turning down the heat,” you listen. There are two pages in her book “Good Fish” on how to sear scallops. She breaks it down so any idiot (me) can do it. And for that, I thank her. Because I did it. I turned the heat to high, made sure I used enough oil to create good caramelization, and didn’t touch the scallops for 2 minutes on one side, and thirty seconds on the other. Beautiful. Salt, pepper, lemony mustard potato salad, and sweet braised beets on a bed of arugula – a beautiful meal.
Simple Seared Scallops
1 1/2 pounds scallops (3-4 per person depending on size)
a sprinkle of salt and pepper (sprinkle from high above the scallops to distribute evenly)
1 tbsp high-heat oil (vegetable oil, sunflower, safflower, grapeseed oil)
Directions
Dry the scallops on a paper towel. Do not skip this or any step. Use a cast-iron skillet or your best frying pan that cooks evenly. Don’t use non-stick because it doesn’t like high heat, so you won’t end up with a good caramelization. Place scallops on a plate and sprinkle with salt and pepper.
Heat the pan on high heat without the oil. I’m not sure why you don’t add it right away, since you add it immediately after, but those are Selengut’s instructions, so I trust them.
Do not turn the heat down. Selengut says you’ll try to defy her (Jesus-like, I know), but trust her and you’ll be drinking wine and eating bread (or at least seared scallops) before you know it.
Add the oil and when the oil is hot (it should splatter when you flick a little water on it from your fingertips), add your scallops, tipping the pan away from you if you’re scared of splattering oil. Selengut says you’re allowed to “shriek”. I’m sure I have no idea what a shriek would sound like coming out of my mouth.
Don’t crowd the scallops; they’re claustrophobic. See “Good Fish” for a proper explanation involving water evaporation and the upsides of cooking in batches.
Selengut’s step: DO NOTHING! Wait 2 minutes, then peek under the side of a scallop. If it’s sticking to the pan it’s probably not ready yet, but if it’s black, then you should use a different pan next time. The scallop should actually release from the pan when it’s caramelized. Flip the scallop if it’s caramelized (golden and not as black as you see in my photos. It was my pan’s fault).
Cook for 30 seconds on the opposite side (up to 1 minute, but only if they’re gigantic). They’ll be crusty on the outside and oh-so-tender and sweet and rare on the inside. The worst thing you can do is overcook them. Goodness knows they cost enough, so don’t waste them. This is not steak. It’s not okay for your grandfather to order it well-done because he’s old and that’s how he likes it. I will not spend money on scallops to serve to people who would want these chewy instead of tender. But maybe you’re a nicer (richer) person than I am…
Remove scallops to a plate and let those milky juices come out. Don’t wait for them, though. Definitely serve immediately. You don’t need a slice of lemon since the scallops are so perfect on their own, but you could serve it as garnish or as a palate cleanser to suck between bites – all the better to enjoy the sweetness after your palate starts to dull post-bite three.
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