Sea Scallops

💡 Chef's Insight

The perfectly seared scallop is one of the most satisfying technical achievements in a home cook's repertoire — and the method is more about discipline than skill. Start with dry-packed scallops (wet-packed scallops have been treated with sodium tripolyphosphate to retain water; they steam instead of sear and never brown properly). Lay them on a paper towel-lined sheet and press another towel on top; refrigerate uncovered for thirty minutes. This surface desiccation is the difference between a golden crust and a grey steam. Heat a stainless or carbon steel pan over high heat until a drop of water vaporizes instantly on contact. Add enough clarified butter or grapeseed oil to barely coat. Season scallops on one side only with salt and place that side down in the pan — do not move them for ninety seconds minimum. When the crust releases cleanly and is deep amber, flip once. Add a knob of cold butter, tilt the pan, and baste for thirty seconds. Remove to a warm plate. The center should still be translucent. A squeeze of lemon and a scattering of fresh herbs is all that belongs here.