Cooking restaurant-style scallops at home might seem intimidating, but it’s surprisingly simple once you know what to look for. It all starts with choosing the right scallops, because even the best technique can’t save a low-quality ingredient.
1. Start with the Right Scallops
When buying scallops, look for dry-packed scallops. These are free of preservatives and have a natural, fresh flavor. If you’re buying frozen scallops, thaw them overnight in the fridge and pat them completely dry before cooking.
2. Pat Them Dry
Moisture is the enemy of a good sear. Use paper towels to gently but thoroughly dry each scallop. This step is key to getting that golden crust when you sear them in the pan.
3. Season Simply
All you need is a bit of salt and pepper. Scallops have a naturally sweet flavor, so you don’t want to overpower them with too many seasonings.
4. Use a Hot Pan and the Right Fat
Use a stainless steel or cast iron pan and let it get really hot. You should see a light shimmer from the oil before adding the scallops. Choose an oil with a high smoke point, like avocado oil, vegetable oil, or ghee.
5. Sear Without Moving Them
Place the scallops in the pan and don’t touch them for about 1.5 to 2 minutes. You want to form a golden-brown crust. Flip them and sear the other side for another 1–2 minutes. You’ll know they’re done when they’re opaque and slightly springy to the touch.
6. Serve Immediately
Scallops are best served right away while they’re warm and juicy. Pair them with a lemon butter sauce, on risotto, or with a fresh salad for a light, elegant dish.
