How to Sear Scallops with a Golden Crust Like a Restaurant Chef

Click here to access our Pan-Seared Scallops Recipe: cooks.io/2MRQwoi
Watch More Kitchen Smarts: • Kitchen Smarts
Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique-butter basting-that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.
The best way to pan-sear a steak: • The Best Way to Sear a...
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[@jonbassett8023]

Finally got a perfect sear after a lifetime of failure...thank you! Looks like DRY is the key!

[@l3monpig]

FINALLY, someone breaks this simple process down for boneheads like me, thanks!

[@nastyn8gr8]

Same here man.

[@danrericha346]

This is serious! We can't risk ruining a good batch of scallops.

[@1213Steven]

Literally this LOL

[@Liz-ic6jb]

Thanks for explaining this in under 2 minutes👍

[@gregoryyoung8819]

Great video! Right to the point. For those of us on the go, I appreciate your direct approach as to how it's done.

[@finisterre8]

What a great video. No messing about, just a speedy and informative lesson. Thank you!!

[@christinethornhill]

Love your chilled back delivery . This is sooooo easy if the instructions are followed . THEN the results are , well , delicious !!!! 👍🏼👍🏼👍🏼

[@amberpeters2819]

Wow, the difference between wet/dry explains why I always hated scallops growing up and now I love them. My family bought the cheap ones & I spring for the nice ones! Thank you for the clarification.

[@nunya148]

BEST explanation EVER on how to sear scallops!!

[@Mary-cr3hs]

Wonderful demonstration of searing scallops. This seems the best how to for scallops I have ever reviewed. 😊

[@semco72057]

I love the look of the scallops so much and have to go and get some now. Thanks for sharing this recipe and I hope you all are having a nice weekend.

[@AmericasTestKitchen]

Hi Sidney, thanks for watching, we appreciate your comments. Hope you get a lot of pleasure from the dish! Joe

[@aquaticanimations1515]

My scollops came out beautiful with my pea purée, this method was amazing and that nutty brown butter that was amazing

[@margecholometes7500]

We will see how it goes this evening! Looking forward to making them again! Love the brown butter! Thanks for sharing!

[@sarabenson4474]

Best scallop instructions evvvver!!! They were AMAZING!!!

[@jimheitz9782]

This recipe is so easy and delicious! Loved it, thanks.

[@delcapslock100]

It's taken me 3 tries to perfect this method, but last night I nailed it and they were so f-ing good. Definitely going to try a cup of white wine in the butter next time.

[@aliberry2857]

Try it with a little fresh squeezed lemon juice added to the butter after it's started to brown in the pan and you won't be disappointed

[@robertrockwell6996]

I really like the quick informative videos.

[@thundermouth5505]

I loved your how to you did a great job straight to the point

[@lindapreston9117]

Excellent looking and very perfect directions , great job! Thank you God bless

[@nette49]

I just put scallops in my fridge to defrost to cook for supper. Will do them exactly this way. I also am pan grilling flounder fillets. Side of broccoli rice. Thanks.

[@oksanapstruk9501]

Very grateful for the instructions. Now to see what I’ve learned. Thank you.

[@mindykell7166]

Just made them! Delicious! Soooo easy! Thanks for the tutorial! I never let my pan go to the smoke ripping hot point. It's the key to success. Plus drying thoroughly.

[@i_n_c_r_y_p_t_o]

Holy cow, I got it right the first time. :) Thawed them in the fridge 24 hours before, soaked them in milk in the fridge 1 hour before cooking, then did just as this video said and served over parmesan risotto with arugula and drizzled the scallops with a good balsamic vinegar, which melded perfectly with the butter/salt/pepper flavor to add an extra complexity to the taste. Couldn’t believe I made it, was just like at a restaurant. Thanks for this video!

[@mariaelizabethquade8279]

Omg that sounds delicious 😋 I'd love to make this for my family!

[@myskye3113]

What does the milk do? I’m intrigued with that since I keep messing up a good sear. It’s been hit or miss. Thanks.

[@asoaresjr]

@@myskye3113 pre-marinating frozen seafood in milk helps reduced the "fishy" smell

[@charleandickson6444]

What about the fishy taste

[@13c11a]

Just beautiful! Thank you.

[@mrdcdukes1857]

This is the best scallop tutorial ! And short too😋

[@Mrs-270C]

I followed this recipe and my scallops turned out GREAT! Thank you!!!

[@gingerdyal8811]

Thanks! I was having problems with the sear -- this was great

[@lorisimpson1692]

I just made the best scallops I’ve ever made using this simple method. Thank you!

[@leshawkes2669]

a simple explanation to a tasty dish--so easy

[@epiphanydrums5427]

Thanks for the no nonsense approach!!! Got what I needed FAST! I’ll be back 😉

[@adrienne1773]

Excellent demo, thank you...

[@kirstieb8025]

quick. quick. quick. thanks and it included the details.

[@amycarlton5864]

Going to try this !

[@glen1555]

How come no other recipe I have looked at for scallops tells you to dry them before cooking. Thank you. Simple recipe and delicious result. So often I have been disappointed that my efforts are not like at a restaurant

[@woodlandscottage]

Thanks for all the tips. I can't wait to try this!

[@upamanyukashyap702]

Great tip! Thanks Joe!

[@AmericasTestKitchen]

Hey Upamanyu, you're very welcome. Thanks for watching and commenting! Joe

[@2AKNOT]

So simple but looks delicious. Thanks for the details.

[@AmericasTestKitchen]

You're very welcome. Thanks for watching and commenting. Joe

[@arla61]

Good quick video with good info. Appreciate it

[@nolidge1016]

I’m going to make some today! Thank you.

[@AmericasTestKitchen]

Yeah - do it! Thanks for watching and commenting. Joe

[@Z-Piece]

Quick and to the point 🙌🏽 Just not vegetable oil 😐

[@lasandralucas7314]

Thank you for this tip.

[@FenderStrat19711]

Great video! Those scallops look yummy! Thanks for sharing!

[@alexsterling4718]

You made me feel as of you were in my kitchen!.thanks u are Da Bomb! My manm😎

[@kimberlyfaure1845]

Wonderful video. THANK YOU SO MUCH ! 🙏🏻❤️

[@Ps2352]

Giving it a go tonight! Thnx

[@rudrabarathan2737]

Absolutely beautiful.

[@kixigvak]

Terrific video. Very well done.

[@bettybandyk]

This sounds excellent.i will try it 👨‍🍳

[@kostasp1269]

Thank you for the video - Great advise!

[@AmericasTestKitchen]

Thanks for watching!

[@ginkodragon]

Just the information that I needed!

[@waywardnoodle2487]

love this!

[@JJCollinsSouthwest]

Sensational. Thanks!

[@jaythegod23]

Thank you!

[@davidooi104]

Wow It looks superb and am craving for it now

[@txkitkat1307]

Awesome & thanks

[@carissamickey2936]

You made my mouth water

[@AmericasTestKitchen]

That's the plan, Carissa! Thanks for watching and commenting. Joe

[@billturner8823]

Looks great!

[@AmericasTestKitchen]

Thanks Bill! Joe

[@MJ-ib7iq]

I love that he used a kitchen towel instead of paper towels

[@MustyChef]

it looks really cool and delicious

[@hollym5873]

only ever ate at a restaurant. Maybe I'll try at home now. Thanks

[@AmericasTestKitchen]

Hope you do - they're worth it! You can do it with some wilted greens or a little puree, sprinkle with some toasted hazelnuts and you've got a restaurant-worthy full meal in front of you. Thanks for watching and commenting. Joe

[@aprilthomas2019]

Easy and quick so worth it cooking yourself

[@walterwaterz3872]

Beyond cheaper that way, but more work, and will have to train to get as good or better taste .

[@michaelcarey299]

Good video, I prefer scallops with the roe on because that's where most of the flavour is, more nutritious too.

[@philippadilla9207]

Wow I have to try your technique. The last time I made scallops they turned out terrible. Nice video.

[@buhkangliwayway]

Nice tip!

[@AmericasTestKitchen]

Thank you! thanks for watching and commenting. Joe

[@SubStarChannel]

Very nice and Yummy👌👍🌿⭐

[@AmericasTestKitchen]

Thanks Sub! Appreciate it. Joe

[@matt-wb9fq]

Oh just pan search them? Brilliant!

[@tonyhudson8698]

Fry in BUTTER.. JUST the Butter no oil, . After eating scallops, wipe the pan out with a slice of fresh white bread.. Lovery.. Did a cook tonight, half a bag of scallops 18 total, mashed Spud, carrots, peas & corn.. Washing it down with a couple of shots of TEACHERS Whiskey.. Cheers..

[@Rockesb888]

I echo what others have said. You must use “dry” scallops. I recently tried to sear ones that were mislabeled dry and was left with a splattering watery mess. Now I know what to look for.

[@Rob_430]

This is how I cook my scallops, only I use a carbon steel pan, which works out the best. I just picked up 2 bags of frozen sea scallops at Lidl, on sale.

[@Chefgabagool]

Ryan, best advice for the scallops would be a hot cast iron or stainless steel pan literally smoking, a little veg oil, and the driest you can get the scallops i like to pat dry then season with salt

[@wild-radio7373]

YUM!!♡♡♡

[@MrStevemojo]

Awesome vid

[@AmericasTestKitchen]

Thanks Steve! Appreciate the comment. Joe

[@johnlord8337]

10* awesome cooking

[@AmericasTestKitchen]

Thanks John! Appreciate the kind comment. Joe

[@bH-eo5tz]

Mmmm. Scallops

[@AmericasTestKitchen]

mmmmm, Joe

[@isimotmuheeb4024]

Thanks now I know how to cook scallops without messing it up.

[@rachray83]

Such glorious tasting little fellas...and some white wine to that butter, let it cook off some, then drizzle over the scallops and u just took them to another planet 👍🏽👍🏽

[@AmericasTestKitchen]

Great idea! I'd wait until the butter has browned - that'd reduce the risk of flare-ups and it's a nice way to stop the butter from over-browning. Thanks for the awesome comment. Joe

[@corksmom]

would olive oil work? or is that too strong of a flavor? what about the "very light" tasting olive oil?

[@scottoconnor3484]

Great instructions, got great results.

[@Pauly421]

Thanks. I'm off to win Hells Kitchen!

[@sunslap]

1:23 chef says I should add butter around here after flipped, and not baste in butter because they are already browned. I'm learning scallops right now at my job, would like your opinion.

[@marciasutter4514]

Can the cooked scallops be kept in a warming drawer or low oven if cooking for a large group of people?

[@marcgambell2767]

Just bought two gallons off the boat this morning in Belfast Maine.

[@elnywidjaja9885]

How do you use dried scallops? Do you need to soak them in hot water?

[@martytulala316]

After you flip the scallop and start putting the butter on them .... how minutes do you flip them for so there not over cooked ?

[@cookiesandmilk4339]

His name is awesome 👏

[@carnyzack]

But how do you blend 3 cheeses together?

[@carolray9156]

You forgot the garlic 🧄

[@strll3048]

This is great, thank you. However it would take me forever to do this for a meal for my family or guests. It would be really nice if the process could be adapted in order to provide portions for a family of five or eight to ten guests, for example.

[@NeonKue]

It would be the same dilemma for you if it were Steaks. Use a grill if you must.

[@tigerseer8183]

How long do you baste them? Or just the 4 mins total cook time?

[@mkehammond7277]

I have been told to pierce the scallops with a fork, to help release the juices inside before putting them into your mouth. Because the juices will be hot and you don’t want to scold your mouth.👍👍😋😋

[@libbyworkman3459]

@mkehammond7277. I am still laughing. I think AutoCorrect got you when you said you don’t want to scold your mouth. I’m sure you meant scald. (Naughty mouth! Bad mouth!)

[@mkehammond7277]

@@libbyworkman3459 Yes I did. 🤣👍👍Scald not scold.

[@libbyworkman3459]

@@mkehammond7277 you not believe some of the emails I would have sent to my grandchildren had I not been a lifelong editor and proofread them. They know I don’t use that kind of language, but evidently AutoCorrect uses it and thinks it’s great.

[@johnnyblaze8439]

Love scallops cooking them for the first time today fathers day 2023. Thanks for this video

[@catcorleone455]

I get sea scallops frozen, and even though I thaw them out and press out as much liquid as possible with paper towels, they start exuding a lot of liquid and try to "stew" in the skillet. I have to use a lot more paper towels to sop it all up. I guess I really need a better source for scallops!

[@petemoss9693]

After watching this video I am hungry . . . guess I have to drive to the super market to but some .

[@AmericasTestKitchen]

Go do it! Joe

[@anaafzali9422]

What if I were to use a cast iron skillet? how would that work out?

[@MikeyD22]

They cook great in a cast iron skillet.

[@AWIERD1]

Wow, wet scallops are not injected with anything. The are packed with a solution that alot of times contain salt. Thus causing the scallops to have a higher water content due to osmosis. Just like brining a bird causes it to soak up water same concept.

[@AmericasTestKitchen]

Hi Jonathan, thanks for commenting. You are correct - I was a little loose in my language. They have absorbed, via osmosis and diffusion, the salts from a brine. The principle salt in this brine is sodium tripolyphosphate and we've found that this can impart a flavor we didn't like. In addition, the higher water content makes it much harder to secure a good sear which is more crucial in an application like this owing to the short cook time. Thank you for watching! Joe

[@AWIERD1]

America's Test Kitchen I appreciate your reply and forgot to say I loved the video (except the injection part)! Its totally worth the $6-8 more per lb for the dry scallops. It's like comparing usda select steaks to kobe/dry aged.

[@johnenglish929]

That is why, for my taste at least, I never add salt to scallops ! Other than that though, an excellent way of cooking them.

[@jimboyko2854]

Your pronunciation of the word scallops is incorrect. This is not how we annunciate here in North America. Either learn the language or have an English Major do your narrating .

[@s.d.9543]

@@jimboyko2854I seriously hope you’re joking.

[@vtrucker2010]

Would a cast iron pan work well for searing scallops?

[@AmericasTestKitchen]

Hi Ken, absolutely, a cast iron pan is so good for scallops. You get more of a crust and I love that textural contrast. Make sure the pan is well seasoned, this is more important for scallops than most other proteins as they're in the pan for such a short period of time and you don't want them to stick. Check out some of our recipes from our Cook It In Cast Iron cookbook and tips on seasoning and caring for your pan. www.americastestkitchen.com/guides/cook-it-in-cast-iron Let us know how it goes. Thanks for watching and good luck! Joe

[@oakpal]

Can you use avocado oil instead of vegetable oil. Does that make a difference. I have been told that avocado oil is better for you than vegetable oil. Thank you

[@ohioguy215]

Avocado oil has a slightly higher smoke point than veggie oil so yes, it's a good choice. Sorry I was late to dinner.

[@barrymatt2275]

Nice with Beringer Reserve Chard which is fat enough to compete with the richness of buttered scallops, but has the acidity to cut through and provide structure. A dash can go into the prep, but this wine is a bit too dear for anything but drinking.

[@bucknekid9608]

Dang mang

[@richardperry3150]

Easy but looks good How long to cook ?

[@gitsini]

Hey Richard. Check out the full recipe in the comments section. Get the pan ripping hot, until your oil just starts to smoke - then 90 seconds to 2 minutes on 1 side without moving, flip, baste with butter until they're done (another 30-90 seconds). Thanks for watching and commenting! Joe

[@Nyuum]

Naise

[@AmericasTestKitchen]

Yaise! Joe

[@cymedeiros2711]

Scallops come a 3rd way if your as lucky as me, it's called fresh! I'm from New Bedford Suckas!

[@matt-wb9fq]

Beantown here

[@lindseymaiuri1578]

More like New Bedfahd! ;)

[@renegrace1]

Cy Medeiros Born and raised in New Bedford. I came from the west end. I left for many years than moved back in 2011-2015. I was living at the Roosevelt apartments off of county and Arnold until I left out of NB in 2015. The seafood there was the best in this country. I miss Genes seafood restaurant in fair haven.

[@jimmason8502]

In Newfoundland we can get them still in the shell, that's fresh! But cooking on both sides has fallen out of fashion

[@damndirtyape6971]

Uh out of the ocean... Wet