How do you sear scallops perfectly? The most important thing is to start with Downeast Dayboat Scallops. Our scallops come to shore within hours of harvest and are on their way to you within one day. They NEVER touch fresh water. You'll be amazed what a difference that makes. Now that you've done the important bit:
- Get a heavy bottomed-pan nice and hot. I usually use cast iron and put it over high heat.
- When pan is hot, add a thin layer of coconut oil or a mixture of butter and olive oil. Don't use straight butter - the smoking point is too low so you'll set off the fire alarms!
- Pat your scallops dry (they have a natural moisture even when totally "dry"), season with salt and/or pepper and place in the pan. Make sure there's at least an inch between your scallops. If you crowd the pan, they'll steam.
- Cook for about a minute on the first side. Then use tongs to look at the side that's been against the pan. If it's nice and brown, flip it. If it's not, put it back and wait until it is.
- They should cook for between one and two minutes on the first side, and a little less on the other side, depending on how big they are and how hot your pan is.