Pan Searing Scallops
The main trick to cooking scallops is to keep them hydrated. To achieve this while pan searing scallops pat your scallops thoroughly dry with a paper towel and season them to taste. Simple is great – salt and pepper may do the trick. Warm the pan to high temperatures**, add oil (olive oil/avocado oil). Once the pan is at a sufficient temperature place scallops onto pan, with space in between. Remember the more oil you use – the faster they will cook. Sear on each side for about 90 seconds – as well as the sides. Remove from pan and serve.
- The ideal pan temperature is the lowest temperature at which water doesn’t accumulate anywhere in the pan. Water released from the scallops should immediately turn to steam.
Cooking scallops is glorious primarily because they are full of flavor – it doesn’t take much of anything to prep them for the grill. Pat the scallops dry and add some salt and pepper. You can add some light oil to the grill rack and cook them through, turning them just once. A typical cook time is between 4 to 5 minutes.
As with the other techniques we want to pat the scallops dry and sprinkle with a dash of salt and pepper. Add a bit of oil and a dash of butter to a large skillet. Over medium heat add scallops to pan, a few at a time cooking approximately 1 to 2 minutes per side or until the scallop is golden brown on the outside and translucent in the middle. Afterwards wrap the scallops on a heated platter and cover with foil. Add a bit of white wine, lemon juice and thyme to the pan and cook another 2 to 3 minutes. Remove from heat and return the scallops to the pan and toss with the sauce. They are now ready to serve.