Do You Often Mess Up Cooking Scallops? Try This Chef’s Trick Before Searing!
During holiday dinners, scallops add an unmistakable touch of elegance to the table. Whether they’re baked in their shells or sliced into a carpaccio dressed with a tangy vinaigrette, they make for a sophisticated and refined appetizer. However, perhaps the best way to truly savor them is by simply searing them in a pan with no frills, allowing their flavors to shine through for true connoisseurs. These culinary enthusiasts might serve them atop a leek fondue, a truffle-flavored mashed potatoes, a sweet potato puree, or even a simple green salad, or use them to top off linguine or risotto.
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Cooks know that perfectly cooking scallops can be a challenge since they do not fare well when overcooked, turning rubbery and tough. Achieving the right texture, crispy on the outside yet still tender and lustrous inside, is essential. This texture is impossible if the scallops start releasing their juices while in the pan…
This is exactly why Stéphanie Le Quellec, the winner of the second season of Top Chef, always pats her seafood dry with paper towels before cooking. By ensuring the scallops are dry before hitting the pan, she takes an important first step. She then places them on a preheated, oiled non-stick pan starting with the flat side, which is the presentation side.
Le Quellec then waits about forty seconds, allowing the scallops to brown, before flipping them to sear for another 10 seconds on the other side. Next, she adds a generous amount of salted butter to baste the scallops, then removes them from the heat and pats them again with paper towels to remove any excess fat. For seasoning, she opts for a few drops of lemon juice, some fleur de sel, and a bit of lemon zest.
“A minute and a half, a very hot pan, a bit of salted butter, and a perfectly warm, lustrous scallop at the heart—it’s super simple!” exclaims Chef Le Quellec. This list should also include the crucial paper towel step, adding just the right amount of crunch…
This simple technique used by chefs helps eliminate excess moisture, a crucial step for achieving beautiful browning without overcooking. The scallops sear better, remain lustrous at the core, and fully develop their flavor without releasing water into the pan. It’s a quick step, often overlooked at home, but it can completely transform the outcome on the plate.
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