Foolproof: Pan Seared Scallops

28 May

Buttery, pan-seared scallops are those expensive things you get at fancy restaurants – maybe you’ll find 3 or 4 scallops on a bed of arugula or other similarly fancy-sounding accompaniment. Or, for under $20, you can buy yourself a pound of scallops and sear them to perfection in minutes. Here’s how.

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Rinse scallops. Pat dry with paper towel.

Put a pan on high heat. I like to use my well-seasoned cast iron pan. Add unsalted butter to coat the pan. The butter should be bubbling and hot before you add the scallops.

Place the scallops in the pan. Once you do, don’t touch them! Resist the urge to poke at them or move them around. After a few minutes, you can peek underneath them to see if the bottoms have caramelized. At this point, the bottom half of each scallop has turned a bit white while the top half is still its raw, peach colour.

Flip each scallop over and continue to cook.

When the scallops are done, their centers should be a bit translucent. They will be caramelized, with cracked edges. The scallops will continue to cook a little as they sit.

Serve the scallops right away! Otherwise they will become rubbery if they sit around for too long.

 

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