Wow -- a 1-1/2 to 2-inch THICK scallop is possibly the thickest I've ever heard about. I don't want to doubt you but are you sure they're that thick?

Ordinarily, I do only 1-1/2 minutes per side (on fairly high heat) but that's for a thinner scallop.

For a thick scallop, I MIGHT do longer on the first side (maybe 2 minutes) but I'd lower the heat a bit. And when I flip it, I'd lower the heat a bit more, cover the pan and cook another 1 to 1-1/2 minutes.

I'd rather err on the less cooked side than on the chewy-overdone side. And I like my seared scallops "golden brown", not blackened.

And if you're going to finish them in or with a sauce, you'll want them slight underdone before finishing, anyway.

Remember to dry your scallops WELL. Let them drain in a colander lined with paper toweling. And use the tiniest amount of oil and/or butter in the pan is hot and ready.

Joe

How hot is your pan...or will you grill them? Will they be ice cold or at room temp?
it's impossible to say...sear them in a hot frying pan until they are browned....and if you are marinating them that will happen sooner than if you aren't.
You will know they are done by the texture. After you flip them...touch the top with your finger and sort of wiggle it around. you can tell if they are still raw on the inside or beginning to firm up.....but you don't want them too firm.
Sorry I can't say...2 minutes will be fine....but it depends on lots of other things.
Linda c

Joe - I can get 1 1/2 - 2 inch scallops from my fish monger, so I'm not surprised about the size.

I would plant on "about" 3+ min per side depending on the temp of the scallops, pan, etc. Follow Linda's suggestion on the "wiggle" test - it works!

Alexa

Don't crowd the pan either or they will steam and not caramelize.

Sea scallops seem to be bigger this year than usual? But I'll take it! I was just using minutes to sorta have some starting place. Wiggle it sounds better, got it. They'll be room temp as they will have been cleaned and sitting out while I prepare the sauce, so probably not even a couple of minutes to start.

Thanks all!

Okay, it's not that I don't doubt anyone's credibility but I still imagine that a 2-inch THICK scallop is remarkably GIGANTIC.

I have no problem getting scallops that wide but THICK/HIGH! Are we talking about the same dimension?

Even when I worked in the seafood restaurant, I NEVER saw a scallop that big. Are they coming in from Thailand or are they being pumped with even more water than they used to be or what?

Joe

It was funny, when mom sat down to eat them she said, "Wow, bigscallops!" They were about 1 1/2 thick, not 2 inches. Maybe they are pumped full of hormonnes? Kidding. I didn't ask if they were imported, but they sure were delicious. Much close to right this time.

The diver scallops I get from my fishmonger are cubes about 1-1/2" square. In the grocery store, they are sold like shrimp...count per pound. My fishmonger's are U-10 (under 10 per pound). He also guarantees that they are true diver scallops. That's mostly why they are so large. Scallops harvested by dragging are much smaller. The divers leave the small ones to grow & only harvest larger scallops.

/tricia

For something that exceptional, err on the side of underdone. I'd not be offended at all if my host said to me, 'Whoa, they're not quite set in the middle, let me nuke them 20 seconds'--I'd far prefer that to have a lovely scallop reduced to pencil eraser chewiness.

Having said that, I'd probably go on a medium hot pan about 2 1/2 minutes first side, flip and do 1 1/2 minutes on the second.

I'm not exactly sure where they are coming from (because I never asked) but I can get those size of scallops at Wegman's all the time. They are very good. I also have bought the ones from them that they have already prepared (garlic, smoked, etc.) - wonderful.

Yep - I should have specified that the big 'uns, like the ones Tricia mentioned, are U10s and listed as Diver Scallops. The Fishmonger usually has them, but they are quite pricey.

Alexa