I made seared scallops over the weekend and it was a hit with my audience. A few of my friends have asked how to get a great sear so here it is:
- Layer 3 paper towels.
- Place scallops on top of the towels. Sprinkle with salt. (I use Himalayan pink salt).
- Let the scallops sit for 25 minutes. The towel and the salt will get rid of the excess water from the scallops. You want the surface of the scallops to be dry to get that nice seared crust.
- Heat 1 – 2 tbsp of olive oil and 1 tbsp of butter in a sauce pan.
- In a clock wise direction, place the scallops starting at 12 o’clock around the edge of the sauce pan. I use this “clock” method as borrowed from Food Network Chef Anne Burrell as it helps to keep track of which scallops got seared first.
- Let sear for 1 – 1 ½ minutes and then flip the scallops using the clock method.