Knowing how to perfectly pan-fry weathervane scallops is a simple but bold cooking method that brings out full texture potential of this delectable variety of shellfish — tender and soft on the inside, with a robust golden crust on the outside. It's a superior cooking method, compared to baking or broiling them, because it best highlights the rich taste and and texture of high-quality scallops. It's also the fastest way to prepare them, as they take less than 5 minutes to cook with minimal prep.
To sear like a pro, you’ll need a few things: good quality dry-packed scallops, the right cooking oil, and a blazing hot pan.
Simple Tips for the Best Sear
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Pat scallops dry to remove excess moisture.
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Sufficiently heat your pan and oil (sizzling hot!) before adding anything seafood to the pan.
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Pan-fry on one side until well-seared, then flip and cook until just done — don't worry about searing both sides.
How to Pan-Fry Weathervane Scallops
Gather your materials: Your scallops, tea towel or paper towels, fish spatula, high-heat cooking oil, salt and pepper, cast-iron skillet (or stainless steel)
Heat a cast-iron or stainless steel skillet over high heat. Meanwhile, pat scallops very dry with a tea towel or paper towel, then season with salt and pepper.
Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, without crowding the pan. Do this in batches if necessary.
Allow scallops to sear undisturbed until a golden crust forms on one side, about 2 to 3 minutes. Flip carefully and allow to cook for 30 seconds to 1 minute depending on size, or until cooked on the exterior but still soft and translucent in the center — second side does not need to be seared, as this may lead to overcooking. Transfer immediately to serving platter, with the most-seared side up.
Enjoy! Once you've mastered this technique, try our easy recipe for Seared Weathervane Scallops with Brown Butter Caper Sauce.
FAQ
How do you know when scallops are done?
When perfectly cooked, they'll just turn opaque in the center.
What is the best oil for searing scallops?
Because you're heating your skillet over high heat, it's important to use a cooking oil or fat with a high smoke point. Refined avocado oil, ghee, or light olive oil are all good options. Do not sear with butter, as butter will likely burn.
Should you wash scallops before cooking?
There's no need to wash scallops before cooking. In fact, they'll cook much better once they've been patted dry. Any excess moisture on the surface will inhibit searing, making it more difficult to get ideal results with this cooking method.
Can I pan-fry frozen scallops?
No. It's important to thaw the scallops before cooking them with this method. You will not be able to sear them when they are still frozen.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
