Scallops 101

I’m going to teach you how to sear scallops perfectly every single time. Scallops seem like they’d be really tricky to cook, but all you really need to do is give a [ __ ] The first and probably most important is dry the scallops. If you don’t dry the scallops, they’re going to boil in the pan. When anything wet hits a hot pan, the liquid is going to bubble up and turn into steam. Steam is [ __ ] your sear. Second most important thing, if your scallops have been frozen before, you’re going to have a harder time. They’re going to retain liquid, which again is [ __ ] your crust. Look out for scallops that have never been frozen. If they have been frozen, leave them like this in the fridge for like an hour. These are fresh scallops. I’m just going to set these aside for like 10 minutes. Next rule of scallop law. Already know what the [ __ ] I’m going to say. Never cook scallops on a non-stick pan. You want them to stick to the pan. When they’re ready, they will let go. A non-stick pan is never going to get you the crust of your [ __ ] dreams. Chase the crust of your dreams. Otherwise, what are we even here for? Stainless steel pan. Medium high heat. If you put the scallops in before the pan is hot enough, you [ __ ] your crust. I don’t know how many times a day you can [ __ ] your crust. Patience. Avocado oil. Season the scallops right before cooking. Whichever side is larger and flatter, put down first. Evenly spaced out. Do not touch them. You’re going to watch around the rims of the scallop to start to see brown rings. Flip them. Second side is not going to get the same kind of sear as the first time. These smaller ones, you’re going to take them out first. to sleep.