Pan-Seared Scallops with Lemon Butter Recipe (2024)

FAQs

What is the best oil to sear scallops in? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.

Overcooking Your Scallops

With scallops, the (ahem) stakes are higher. Not only are they an expensive ingredient, but they cook very quickly. Worse yet, over-cooking leaves them dry and rubbery, rather than tender and sweet, and their size and shape make them impractical candidates for an instant-read thermometer.

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.

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.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

How many scallops per person? ›

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Scallops are filter feeders that remove and bioaccumulate bacteria and other pathogens from the water. It is not uncommon for shellfish to be consumed raw and whole. Contaminated scallops can cause illness if eaten raw and whole, or with viscera or roe attached, particularly in people with compromised immune systems.

As they say, you get what you pay for, and the price of scallops varies based on how they're harvested. Diver scallops are considered the rarest and, therefore, the most expensive on the market because they're harvested manually from the ocean floor, which ensures a superior product.

Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly. Make sure they're not touching and cook them in batches if need be.

A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.