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

[@jonbassett8023]

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

[@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.

[@queenofdataheads]

This is the only way I make scallops after years of just ok scallops. I do believe it’s about the drying of the scallops that has made the biggest difference. Thank you!!!!

[@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👍

[@LauraSog-f2j]

I made these scallops tonight...followed your video to a T....They Were Wonderful....I felt like a Restaurant Chef....the best I ever had....Thank You so much

[@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.

[@davidbennett2539]

Straight to the point and no fluff... 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

[@MzShonuff123]

@@charleandickson6444that’s what the milk marinade is supposed to do-remove the fishy taste

[@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

[@nunya148]

BEST explanation EVER on how to sear scallops!!

[@Mrs-270C]

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

[@finisterre8]

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

[@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.

[@aquaticanimations1515]

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

[@DebiBrundage]

THANK YOU FOR THE PRECISE COOKING INSTRUCTIONS. RIGHT TO THE POINT. FANTASTIC!!!

[@Mary-cr3hs]

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

[@lorisimpson1692]

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

[@Z-Piece]

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

[@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

[@tiffanybearden77]

I have some thawed in the frig. I'm definitely doing this! Thank you!

[@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

[@chrissythornhill]

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

[@mikehammond7277]

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!)

[@mikehammond7277]

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

[@libbyworkman3459]

@@mikehammond7277 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.

[@thundermouth5505]

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

[@migmillie13]

I love the recipe, thanks 😊

[@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

[@sarabenson4474]

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

[@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 .

[@MJ-ib7iq]

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

[@adrienne1773]

Excellent demo, thank you...

[@michaelcarey299]

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

[@la_privatechef4530]

That's how you make them perfect thank you for the video

[@epiphanydrums5427]

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

[@davidooi104]

Wow It looks superb and am craving for it now

[@woodlandscottage]

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

[@mrdcdukes1857]

This is the best scallop tutorial ! And short too😋

[@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..

[@margecholometes7500]

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

[@oksanapstruk9501]

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

[@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.

[@13c11a]

Just beautiful! Thank you.

[@kimberlyfaure1845]

Wonderful video. THANK YOU SO MUCH ! 🙏🏻❤️

[@david-nb5ug]

Thanks! How long do you baste for?

[@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.

[@leshawkes2669]

a simple explanation to a tasty dish--so easy

[@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.

[@lasandralucas7314]

Thank you for this tip.

[@wilheminaboone1107]

Outstanding video!🎉

[@robertrockwell6996]

I really like the quick informative videos.

[@Ps2352]

Giving it a go tonight! Thnx

[@bettybandyk]

This sounds excellent.i will try it 👨‍🍳

[@isimotmuheeb4024]

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

[@johnnyblaze8439]

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

[@ginkodragon]

Just the information that I needed!

[@gingerdyal8811]

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

[@scotthunter1678]

Amazing!

[@JJCollinsSouthwest]

Sensational. Thanks!

[@arla61]

Good quick video with good info. Appreciate it

[@lindapreston9117]

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

[@bkirstie]

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

[@nolidge1016]

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

[@AmericasTestKitchen]

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

[@marcgambell2767]

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

[@txkitkat1307]

Awesome & thanks

[@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.

[@amycarlton5864]

Going to try this !

[@2AKNOT]

So simple but looks delicious. Thanks for the details.

[@AmericasTestKitchen]

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

[@tigerseer8183]

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

[@carissajager]

You made my mouth water

[@AmericasTestKitchen]

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

[@philippadilla9207]

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

[@corksmom]

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

[@kixigvak]

Terrific video. Very well done.

[@jaythegod23]

Thank you!

[@kostasp1269]

Thank you for the video - Great advise!

[@AmericasTestKitchen]

Thanks for watching!

[@rudrabarathan2737]

Absolutely beautiful.

[@MustyChef]

it looks really cool and delicious

[@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.

[@alexsterling4718]

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

[@waywardnoodle2487]

love this!

[@SubStarChannel]

Very nice and Yummy👌👍🌿⭐

[@AmericasTestKitchen]

Thanks Sub! Appreciate it. Joe

[@elnymiel]

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

[@marciasutter4514]

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

[@FenderStrat19711]

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

[@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!

[@billturner8823]

Looks great!

[@AmericasTestKitchen]

Thanks Bill! Joe

[@bH-eo5tz]

Mmmm. Scallops

[@AmericasTestKitchen]

mmmmm, Joe

[@catlover2652]

I made this with pressed garlic

[@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

[@carolray9156]

You forgot the garlic 🧄

[@292Nigel]

Try using garlic granules with the pepper and salt, works a treat. 👍🏻

[@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 ?

[@buhkangliwayway]

Nice tip!

[@AmericasTestKitchen]

Thank you! thanks for watching and commenting. Joe

[@Pauly421]

Thanks. I'm off to win Hells Kitchen!

[@craigrow]

If the pan is “ripping hot,” how do you prevent the butter from burning?

[@ryansmith4494]

Cook them fast!

[@matt-wb9fq]

Oh just pan search them? Brilliant!

[@scottoconnor3484]

Great instructions, got great results.

[@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.

[@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.

[@vonschlief3809]

Good video but use ghee or coconut oil not nasty veggie oil

[@MrStevemojo]

Awesome vid

[@AmericasTestKitchen]

Thanks Steve! Appreciate the comment. Joe