![searing scallops in cast iron searing scallops in cast iron](https://wpcdn.us-east-1.vip.tn-cloud.net/www.nhhomemagazine.com/content/uploads/data-import/5ccba7b0/pan-seared-sea-scallops.jpg)
The biggest key is that the pan hold onto heat after the cold food contacts it, and dry exterior flesh. Cook entirely on one side, adding 1/4 cup liquid (wine or water or citrus juice) to the pan and immediately covering for 30-60 seconds. Sprinkle of salt and reduce heat to mid-high. Don’t be afraid to burn your finger because it won’t hurt any more than it does then. Allow the scallops to cook for 1-2 minutes before checking underneath them to see how brown they have become. place a cast iron pan on a low flame and put the sauce pan in the cast iron pan to create. Add scallops to the pan, as many as you can handle without crowding them. Press center of scallop down somewhat firmly with finger. Hat the clarified butter/oil in a cast iron or black steel pan over medium-high heat until it reaches 450F (232C). Place dry scallops in pan, side nearest first, laying to rear.
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Monitor pan until oil just hits smoke point. season after turning.įor a really good sear, don't flip at all. Pat scallops dry with paper towel, sprinkle presentation top with kosher salt. Well heated cast iron is probably a better choice here.ĭon't just 'coat' the pan with oil, you want the oil to be around 1/8" deep and absolutely smoking hot.ĭon't season the raw flesh. Heat the pan just as you described, but make sure it's a heavy pan which will hold a lot of heat. Secondly, assuming they are frozen, thaw them completely, in the fridge, on a fine mesh cooling rack, or arranged across a fine mesh sieve, so they do NOT sit in their exuded liquid while thawing, and in fact become a little dry and even slightly tacky/leathery on their surface. That simply means they have not been treated with Sodium Triphosphate. Cook 2-3 min until internal temp of scallops reaches 120 degrees (check by inserting thermometer halfway into thickest part of scallops). Sear 1-3 min until scallops change color one-quarter of way up. You need to order 'dry scallops', first off. Heat olive oil in panon MED-HIGH until oil faintly smokes add scallops.