Pan-Seared Scallops

Andi Healey
Web Manager

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Ingredients

• 6 large scallops
• 1 pinch sea salt
• 1 pinch white pepper
• 1 tbsp neutral oil (groundnut or vegetable)
• 2 lemon wedges

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Method

Prep the Scallops:

1. Remove the muscle: Check each scallop for the tough side muscle - it's a little rectangular bit that feels different from the rest of the scallop. Peel it off and discard.
2. Dry completely: Pat each scallop thoroughly dry with kitchen paper. This is critical. Moisture is the enemy of that golden crust. Let them sit on fresh kitchen paper while you heat the pan.

Heat the Pan:

Get it properly hot: Place your cast iron pan over high heat. Let it heat for 3-4 minutes until properly hot. Test with a water droplet - it should skitter and evaporate immediately, not just sit there bubbling. Don't rush this step. A hot pan is everything.

Cook the Scallops:

• Season: Season the scallops with salt and white pepper just before cooking. Not earlier - the salt will draw out moisture.
• Oil the scallops, not the pan: Brush each scallop with oil on both sides. This is the trick professionals use.
• Sear presentation side: Place scallops presentation-side down (the flatter, prettier side) in the hot pan. Now comes the hard part: don't touch them. Don't move them. Don't check them. Don't poke them. Leave for exactly 90 seconds.
• Flip once: After exactly 90 seconds, flip each scallop. Cook the second side for another 90 seconds. They should have a deep golden-brown crust and feel slightly springy when gently pressed.
• Serve immediately: Remove from heat and serve straight away with lemon wedges. Maybe some dressed greens or wilted spinach if you're feeling fancy. Definitely serve with confidence.

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Chef's Tips

Why scallops stick: Scallops stick when the pan isn't hot enough or when they're too wet. That's it. If they're sticking when you try to flip them, it means they're not ready yet - the crust hasn't formed. When that golden crust develops properly, they'll release naturally.

The water test is non-negotiable: Your pan needs to be properly hot. When a droplet of water hits the surface, it should ball up and skitter around before evaporating. If it just sits there bubbling, the pan isn't hot enough yet.

Don't overcrowd: Cook in batches if necessary. The scallops need space around them for the steam to escape. Crowding = steaming = no crust.

Timing is everything: 90 seconds per side is not a guideline, it's the rule. Set a timer. The difference between perfect and overcooked is literally 30 seconds. Overcooked scallops go rubbery.

Size matters: This timing works for large scallops (roughly 30-40g each). If you've got smaller ones, reduce to 60-75 seconds per side.

The side muscle: That little tough bit has to go. It's not harmful, just unpleasantly chewy. Run your finger around each scallop - you'll feel it immediately.

Fresh vs frozen: Fresh scallops are ideal, but good frozen ones work brilliantly if properly defrosted and dried. Avoid "wet" scallops treated with sodium tripolyphosphate - they're harder to brown and taste watery.

Serving suggestions:

• Classic: lemon and dressed greens
• Elegant: pea purée and crispy pancetta
• Rich: brown butter and sage
• Asian-inspired: ginger, soy, and sesame oil

Drink Pairing

Scallops demand crisp, mineral white wines that won't overpower their delicate sweetness:

• Chablis - the classic pairing. That steely minerality and bright acidity cuts through the richness while complementing the sweet scallop meat
• Albariño - slightly more aromatic, with citrus and saline notes that work beautifully with seafood
• Muscadet - lean, mineral, with that slight salinity that mirrors the sea
• Vermentino - if you want something with a touch more body and herbal complexity

Serve properly chilled (8-10°C) in good white wine glasses - Riedel's Veritas Viognier/Chardonnay glasses work perfectly, giving the wine room to breathe while directing the aromas.

If you're going the brown butter route, consider a white Burgundy with a bit more weight. If you're doing Asian flavours, try a dry Riesling or Grüner Veltliner.

Why This Recipe Works

Because scallops intimidate people far more than they should. They're actually one of the easiest impressive proteins you'll cook, but the mystique around them makes people nervous.

The truth is: if you can boil pasta, you can cook scallops. The entire technique boils down to: hot pan, dry scallops, 90 seconds, flip, 90 seconds, done. That's it. That's the whole thing.

But that golden crust and sweet, tender interior that restaurants charge £18 for? You can replicate it perfectly at home for £8-10. The only "skill" required is the discipline to not touch them while they cook. No flipping them multiple times, no pressing them with the spatula, no checking constantly. Just leave them alone and let physics do its work.

This is the kind of recipe that makes you look like a far better cook than the effort required. Serve these with confidence - nobody needs to know they took less time than making toast.

Dietary Variations

Gluten-free: Naturally gluten-free
Dairy-free: Naturally dairy-free
Low-carb/Keto: Perfect as-is
Pescatarian: Obviously fine

Shellfish allergy alternative: This technique works identically with thick fish fillets like halibut or cod - just increase cooking time to 2-3 minutes per side depending on thickness.

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