File this cooking tutorial under critical life skills. The return on investment of a few of these techniques will yield a Michelin-level meal. After all, everyone should know how to properly sear a scallop, whether you prefer the bay or the sea varietals.
There’s a way to make yourself look like a Michelin-starred Chef, even though in reality, you might be just starting out in the kitchen. The secret is searing scallops, which will elevate any meal. However, getting the perfect seared scallop requires a few steps. Otherwise, you’ll have a pale mess, instead of that golden-brown crust. Galavante’s Founder, Christine Drinan, does a quick tutorial that works for whatever type of scallop you choose to make – from bay to sea. This is the fool-proof way for how to cook a scallop.
Key Steps for How to Cook a Scallop
- The Scallops Must be Dry. The first thing you need to do is wash your scallops under cold water, then pat them dry with a paper towel. Then, place the scallops on top of a paper towel, followed by another paper towel over the top. This is so that the moisture will come out of the scallop. You can also refrigerate until you are ready to cook.
- Heat the Skillet to High. You can use a non-stick skillet, or to get a deep-brown crust, a cast iron does the trick. Whichever pan you choose, make sure to heat your oil so that it comes to almost smoking.
- Don’t Move the Scallops While Searing. Once your skillet is hot enough, place the scallops large-side-down. Do not move the scallops while they are searing (which should take about 2-3 minutes). Flip the scallops, and cook for another minute or two.
The beauty of scallops is that you don’t need to serve them hot: scallops taste perfect at almost any temperature, including room temperature. To warm them, you can drizzle a sauce, like a beurre blanc. This recipe for how to cook a scallop will put scallops firmly on your meal rotation.
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