I have seen the video. A few of my own thoughts when I am making scallops:

1. Very important first step, do whatever you can and buy dry scallops, not treated watery tasteless wet scallops.

2. Buy the big ones, not the small ones shown on the video. Small ones tend to get overcooked easily.

3. You don't need non-stick pan, a big thick heavy cast iron pan or even better, a non-coated Dutch oven to prevent splatter.

4. With cooking oil, get the pan smmmmmmoking hot, not just very hot. Turn off your smoke alarm.

5. Very important: use a paper towel to completely dry up the scallops.

6. I like garlic, I coat the scallops with dry garlic powder, also to absorb any moisture.

7. Do not add salt now. Salt draws out moisture from the scallops.

8. Put scallops in the pan USING LONG TONGS, WATCH OUT! Not kidding! The hot oil smoke can catch fire!.

9. Use a stainless steel splatter guard, not the silicone one. The silicone one tends to steam the scallops.

10. Don't mess up the thyme or rosemary by pounding with the back of your knife. Use a rolling pin. You will get more herb flavor that and the herb will look nicer.

11. You will get admirable caramelization on both sides of your scallops without overcooking. Keeping in mind fresh good scallops can be eaten raw.

12. You will need to make a sauce separate. You should not get any juice to make sauce with. Juice is not a good sign when you are making scallops.

dcarch

Adding to dcarch's pointers, 1-2 minutes per side is too long IMO. I pan-sear jumbo scallops (under 8 per pound) about 30 seconds for the first side, about 15 for the second. Like dcarch, my pan is smoking hot when I put the scallops into them. After cooking, the scallops should be a little soft in the center, sweet and moist. If they're firm all the way through, they are overcooked.

I like to add a touch of butter to the oil just before I sear the scallops. The butter will sizzle and brown, adding extra flavor.

I haven't seen the video, but my favorite way to do scallops is to deglaze the pan with balsamic vinegar. It reduces strongly because the pan is so hot, so it becomes a slightly thickened sweet-tart glaze, delicious over the seared scallops.

You need large dry scallops, high heat, good venting and plenty of confidence.

Cheryl

Very accurate about dry scallops versus wet pack. We are so lucky here because we can just drive less than 5 minutes and get Bomster scallops right from the dock. Put your money through the slot and take a bag of scallops. Because of their easy availability we eat scallops several times/month, more than we eat beef.

/tricia

Here is a link that might be useful: Scallops

Be still my heart! My absolutely favorite food is Scallops pan fried in oil/butter. Simple but so decadent.

I recently deep fried some largish scallops. Took them from the refrigerator, patted them dry, then while still cold, placed into oil that was pretty hot (about 375 F) for about 1 minute, then drained on paper towels and salted. They were golden (not brown) on the outside and not overcooked inside. Test the first one to get the timing right. If the scallops are not cold, then a minute may be too long. It wasn't necessarily better than pan-fried, but was a lot faster, made it easier to serve several people lots of scallops at once.

Another way that's nice.pan fry the scallops. Put them back in the shells - perhaps 3 per shell - depending on the size. In a small pan, heat some creme fraiche and melt some blue cheese like roquefort. Spoon over scallops then put under a hot grill for a minute or two.

Another way that's nice.pan fry the scallops. Put them back in the shells - perhaps 3 per shell - depending on the size. In a small pan, heat some creme fraiche and melt some blue cheese like roquefort. Spoon over scallops then put under a hot grill for a minute or two.

Islay, most of us in the U.S. have never seen scallops with their shells, even from very good fishmongers. Maybe Tricia is the exception.

"---Another way that's nice.pan fry the scallops. Put them back in the shells - perhaps 3 per shell - depending on the size. ---"

In the USA scallops do not come with shells or the delicious orange roe.

dcarch

I can buy scallops in the shell here in Minnesota. Not all the time - but if they don't have them I can order ahead. I think what keeps them from being more popular is the cost.

Looks fantastic. I love seared scallops. I didn't know or think to make a lemon/butter sauce in the pan like that. I will have to try that next time.

Like dcarch and others, I use cast iron (or carbon steel). However, I have a twist. I generally cook the scallops to temperature in my homemade sous-vide cooker. Then I just sear them for about 20 sec/side on a REALLY hot cast-iron pan. Since I am not trying to cook them in the pan (as they were already cooked in the sous vide cooker), they only have to stay there long enough to get a nice crust. Very tender on the inside. Delish!

Thanks for sharing the video!

Angie - in your homemade sous-vide cooker??????????????

Dcarch just crossed over into the realm of Nirvana!

Dcarch - I can't believe you can't get scallops in the shell in NY!!!!

Angie, good to meet another DIY sous vide cooker.

What temperature do you cook scallops? I do mine at 120 F. Many people do theirs lower.

I didn't talk about this in my post above:

After the scallops come out from the cooker, I put them in the freezer for 10-15 minutes, then sear at ultra high heat for a few seconds.

If I have to cook a lot of scallops, I will have two cast iron pans going to make sure that I can sear them both sides on very high heat.

Please post more of your sous vide creations.

dcarch

"----Dcarch - I can't believe you can't get scallops in the shell in NY!!!!----"

I can't confirm this, I seem to think there are laws about scallop roes and in the shell are not legal in the US.

I may be wrong.

dcarch

Wow - lots of great ideas - I never add salt - so OK there.
My scallops were big! In noticed how much smaller they were in the video and always dry scallops - I forget there are even wet ones out there! Yuck!

Good idea with the rolling pin for the herbs!

I almost used my Staub - it has a higher side and would have been easier to keep the cooktop somewhat reasonable...

Also will check out the link!!!

And I have this new probe for checking temperature - Got it for Christmasm = thermoworks..

I have some fake scallop shells - what a great idea - I could put the couscous in the shells and then the scallops over top.

Thanks

I love scallops... am looking forward to having some this season, we can get them directly from a fisherman, they are so tasty!

Mabel - that isn't fair!!! I can get pig from the farmer but no scallops in A2!