Do you want to make Pan Seared Scallops that have a golden-brown, crispy outside crust, with no burnt-flavors just the way you expect at a high-end restaurant! They’re easy to make at home and less expensive than eating out. So, What kind of pan is best for searing scallops?
A pan that retains heat well, like cast iron or any quality bonded pans (all clad, high carbon steel, etc.), the common rule of thumb is the heavier the pan, the better it will retain its heat. You want to use vegetable oil with a high smoke point above 450°F, like Avocado or Grapeseed oils are best for pan-searing scallops.
Do not use nonstick pans because, typically, you can’t get the pan hot enough between 450- 500 °F required to sear scallops without damaging the nonstick coating.
Scallops come either wet or dry; buy the dry ones. Wet sea scallops have been treated with a chemical solution to preserve them, giving off-taste. If you aren’t sure if the scallops are wet or dry, ask your local supermarket fishmonger; if frozen, read the package label. Always wipe your sea scallops dry with a paper towel because moisture will stop them from browning.
How to Make Gordon Ramsay Pan Sear Scallops
Step 1. Rinse scallops with cold water and thoroughly and pat dry.
Step 2. place the pan on the stovetop with high heat on the stovetop on high heat, then add the butter and avocado oil. Salt and pepper the scallops. Heat for 2 minutes (make sure oil is hot); carefully add the scallops; they should not touch each other.
Step 3. Pan Sear Scallops for 1 1/2 minutes on each side until brown. Making sure the scallops develop a 1/4-inch golden crust on both sides while still being translucent in the center not to overcook.
Step 4. Serve scallops immediately once cooking is complete or hold in the pan for final assemble to plate