Let me show you how to get that awesome crust on your seared scallops. It’s easier than you think! Juicy scallops with a golden sear are the perfect and quick dinner choice!
All about seared scallops
This is a bit of a how-to, educational kind of post. I don’t write too many, but I feel like this is an important one. Have you ever ordered seared scallops in a restaurant and they arrive at your table with a dark, crusty, caramelized top, almost like a creme brulee?
Well if you didn’t get them like that, scratch that restaurant off your list because they must be having issues. Seared scallops are fantastic additions for all sorts of dishes, like pasta, risottos, and stir-fry, but they ain’t cheap and it sucks to overcook them.
A scallop is a bivalve, which means it has two movable pieces connected by a muscle. Other bivalve examples are mussels, oysters, clams and basically anything you might have to pry open to eat.
Many of the scallops we get in the U.S. come from Japan, China, and other parts of the world. But without sounding like a scallop snob, we could actually pull big plump scallops from our own waters, from the east coast to Alaska. My big scallop gripe (and this goes for any other seafood) is that a lot of fisheries will add water and chemicals to the fish once it’s been processed.
How to source the best scallops
- Phosphate is a preservative that makes scallops absorb more water. This not only makes it taste funky, but it also makes them weigh more and you end up paying more on an already pricey piece of seafood.
- Scallops like this are called wet scallops. The scallops which are phosphate free are called dry scallops, and they are caught, shucked and frozen at sea without anything else being added.
- If you see scallops in your local seafood department and they look bright white, these are probably phosphate impostors. Dry scallops will look a little on the duller/brown side. As always, sniff your seafood and try to smell the ocean.
- Dry scallops are usually sold in higher-end markets but I found frozen scallops in a bag in Trader Joe’s recently and was very happy with them. If in doubt check the ingredients and they should just list scallops and nothing else.
How to get that awesome crust on top
Searing scallops have to be done fast! They’ll take a few minutes on either side, and they’ll still cook a little when you take them off the heat. When you cook a wet scallop, you’ll notice bubbles will appear around the scallop. This is the water that was absorbed being released. Now, the scallop is steaming when it should be searing.
You’ll keep cooking it and be looking for that gorgeous dark color, but it just won’t happen no matter how high you crank up the heat. If you buy dry scallops, get ready for some fun!
Try to use a cast-iron skillet or a good non-stick pan because you’re going to get it really hot. Also, make sure to have a towel close by…not to wipe up spills, but to wave furiously at your smoke alarm when it goes off halfway through cooking.
Bring your thawed, or previously frozen scallops out of the fridge and let them rest on some paper towels for 10 minutes. Heat your pan over a high heat and drop some canola oil, which has a high smoke point, into it.
Cooking the seared scallops
Season the scallops with some salt and pepper and place into the hot pan. Don’t touch them for at least two minutes, and then carefully check the color. Once they have that nice sear, flip them over and give the other side 1.5- 2 minutes. Take them off the heat and transfer them to a plate.
Serve at once with your chosen main dish, I grated some orange zest over these and added a sprinkle of fresh rosemary.
Great ways to eat scallops
- risotto
- Most pasta dishes will easily adapt to scallops being added
- Deep fried
- Scallop Po’Boy Sandwich
- Sushi
- With a juicy grilled steak
more great seafood recipes
How To Make The Best Seared Scallops
Ingredients
- 8 ounces dry North Atlantic scallops
- 2 tbsp canola oil
- Sea salt
- Black pepper
Instructions
- Take the scallops, thawed if frozen, and place them on a paper towel. Lightly season with salt and pepper and let rest for 5 minutes at room temperature.
- Heat a cast iron skillet or non-stick pan over a high heat.
- Once the pan is very hot, add the oil.
- Place each scallop carefully into the oil and cook untouched for 2 minutes.
- Turn the scallops over and cook for a further 2 minutes and each side is a deep golden brown.
- Serve at once with a side salad, pasta, or your favorite risotto dish.
Can you tell I’m catching up on my reader? I saw your scallops earlier today on Pinterest and was immediately drawn to your absolutely stunning photo! Love the black background, the styling with the greens behind the scallops and the placement of the text….just gorgeous. Magazine quality on this one my friend!
Scallop jail? Hilarious! I’m not one to cook scallops perfectly but I’m sure your how-to will incredibly help!
Yes, with no chance of parole :)
This was a very helpful post. Where can I purchase dry scallops?
Hi Candice, I tend to see them in higher-end markets like Whole Foods or Bristol Farms depending on where you are, but I found Trader Joe’s selling them frozen in 1 pound bags for a good price. Also try online as a lot of the fisheries will ship them straight to you as fresh as can be!
Picture perfect scallops!
These look incredible, Gerry. I adore scallops!
Me too Cassie, they’re like little fish filet mignions :)
The scallops are seared to perfection….so succulent, Gerry.
Thanks Angie, have a great weekend!
Thanks for the tutorial Gerry! Your scallops are perfectly made!
Head directly to scallop jail, do not collect your $200 when you pass go
So since my ice cream container is hard to pry open does that make it a bi-valve? ha ha ha
I love scallops!! I always make my husband cook them – he sears them perfectly. Exactly like your picture.
Gorgeous scallops. Important info. No more STP! GREG
My favorite way to do scallops is over searing hot wood coals on my cast iron griddle. When a dry scallop hits that hot griddle they get the perfect crust like yours.
Your scallops look perfect!! It is so hard to make them just right and you’re right, they are expensive and when you mess them up it totally sucks. I’ve had some bad run ins in the past so I haven’t made them in a while but I’ve been craving them lately and after your reading your post I think I just might have to go get some.
Your scallops look perfect!
I’m a huge fan of scallops. A frequent dinner in our house. My fiance sears them in brown butter and they are delicious!
Thank you for that tutorial, I needed it. I will check at Trader Joes for the dry scallops and give them a try. Beautiful photos too!
Target sells dry scallops in 1lbs bags for a good price (definitely cheaper than TJ or Whole Foods) also!
Great recipe!! Best I have ever made.
I did sprinkle just a pinch of paprika and squeezed just a little fresh lemon after the salt and pepper.
Fantastic!
So easy soooooo delicious .
Thank you .
Rhonda Albaugh
Aldi has AWESOME dry scallops!!
turned out perfectly!
Awesome!
Perfect! If your scallops are a bit smaller just 1 minute each side.
Never knew about dry scallops before. I will look for those next time! Great post!
Those scallops are simply STUNNING!
I’ve tried to make scallops before and felt like a total failure — that is an expensive failure. I rest this post to Hubby and we’re already planning a trip to Trader Joe. And we are used to our smoke alarm complaining. If we turn on our broiler it screams like a banshee!! Oh! And also when we crank up the oven to 550 for our pizza. Can’t wait to make these little jewels.
Cooked to perfection!
Yum, love seared scallops and yours look perfect! I also like the idea of the lemon zest and herbs you sprinkled on top :)
everyone is always intimated by scallops, but I think they are SO Easy to make. I love that you shared this. You’re the scallop master now. ;-)
SO epic. Nothing better than perfectly seared scallops!
I just love a good seared sea scallop and these are beautiful!
You sear like a master! Great tips!
Gorgeous scallops, Gerry! Your lighting is spot on! Would you mind divulging how you achieve it?
Hey carol :) Just next to a big window and then let Lightroom work its magic ;)
Sara, this looks so good! I love seared scallops. I’ll have to try this out sometime soon. Thanks for sharing!
Gerry, this scallops looks amazing! I can’t wait to make it!
It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Wow! You have no idea how to cook scallops! I’m glad I saw this post. It’s taught me what NOT to do. Holy cow! You really don’t get it.
Wow! Can you explain how to cook scallops Scott? I’m intrigued…
I have long wanted to cook this, I didn’t succeed, I did it according to your recipe, and lo and behold, I did it, yam
Hi Anne, good to hear!!
Absolutely fantastic quick and easy contacts for a nicer simple easy recipe
Look yummy! One of my favorite Seared Scallops, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Never had scallops until recently and I loved them!!! Just want to thank you for this recipe as well as tips for choosing scallops!!! Very helpful!!!! Thank You!!!
I served this with steamed spinach. My husband said it was the best meal I’ve ever made.
I never knew of those facts before; very informative. It gave me a very good idea on choosing and buying scallops. And thank you for this recipe, I thought a plain baked scallop is good already until I tasted this one. Love it!
These scollops were THE BEST!!! Thank you for sharing this. We love scollops, but they are pricie but now they aren’t, by fixing them at home! THANKS again. JoAnne
t am very happy with them.
Your recipe made so easy to cook them and make them look ok k professionally done! Thank You!
Gerry, this scallops looks amazing!
Hello there,
this is so informative article about seared scallops.
keep your good job.