markis10
Veteran Member
- Joined
- Nov 25, 2004
- Posts
- 30,394
Anyone here cooked seared scallops before?
About to attempt it for the first time tomorrow. I've read so far:
Sounds about right?
- Olive oil or butter - 50/50 preference here. Heat at full bore until smoking or foaming butter.
- Pat dry scallops and season before searing.
- 30-60 seconds per side. Some say "until just opaque", which I interpret to mean that the flesh colour just turned white.
- Don't put too many in the pan otherwise they will boil each other.
Go the butter, higher smoke temp than refined Olive Oil, if it's Virgin Olive Oil other way around, both are pretty low on the scale of oils good for frying.