How to Sear Scallops with a Golden Crust Like a Restaurant Chef

Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.

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[jonbassett]

Finally got a perfect sear after a lifetime of failure...thank you! Looks like DRY is the key!

[lmonpig]

FINALLY, someone breaks this simple process down for boneheads like me, thanks!

[queenofdataheads]

This is the only way I make scallops after years of just ok scallops. I do believe it’s about the drying of the scallops that has made the biggest difference. Thank you!!!!

[Liz-icjb]

Thanks for explaining this in under 2 minutes👍

[gregoryyoung]

Great video! Right to the point. For those of us on the go, I appreciate your direct approach as to how it's done.

[amberpeters]

Wow, the difference between wet/dry explains why I always hated scallops growing up and now I love them. My family bought the cheap ones & I spring for the nice ones! Thank you for the clarification.

[finisterre]

What a great video. No messing about, just a speedy and informative lesson. Thank you!!

[semco]

I love the look of the scallops so much and have to go and get some now. Thanks for sharing this recipe and I hope you all are having a nice weekend.

[sarabenson]

Best scallop instructions evvvver!!! They were AMAZING!!!

[delcapslock]

It's taken me 3 tries to perfect this method, but last night I nailed it and they were so f-ing good. Definitely going to try a cup of white wine in the butter next time.

[aquaticanimations]

My scollops came out beautiful with my pea purée, this method was amazing and that nutty brown butter that was amazing

[Mary-crhs]

Wonderful demonstration of searing scallops. This seems the best how to for scallops I have ever reviewed. 😊

[nunya]

BEST explanation EVER on how to sear scallops!!

[christinethornhill]

Love your chilled back delivery . This is easy if the instructions are followed . THEN the results are, well, delicious !!!! 👍🏼👍🏼👍🏼

[i_n_c_r_y_p_t_o]

Holy cow, I got it right the first time. :) Thawed them in the fridge 24 hours before, soaked them in milk in the fridge 1 hour before cooking, then did just as this video said and served over parmesan risotto with arugula and drizzled the scallops with a good balsamic vinegar, which melded perfectly with the butter/salt/pepper flavor to add an extra complexity to the taste. Couldn’t believe I made it, was just like at a restaurant. Thanks for this video!

[nette]

I just put scallops in my fridge to defrost to cook for supper. Will do them exactly this way. I also am pan grilling flounder fillets. Side of broccoli rice. Thanks.

[hosyhju]

THANK YOU FOR THE PRECISE COOKING INSTRUCTIONS. RIGHT TO THE POINT. FANTASTIC!!!

[Z-Piece]

Quick and to the point 🙌🏽 Just not vegetable oil 😐

[mindykell]

Just made them! Delicious! Soooo easy! Thanks for the tutorial! I never let my pan go to the smoke ripping hot point. It's the key to success. Plus drying thoroughly.

[thundermouth]

I loved your how to you did a great job straight to the point