They taste amazing, and we give you the trick to ensure you get that lovely sear when you make them next time.
Recipe for seared scallops
Scallops.
They taste amazing, and we give you the trick to ensure you get that beautiful sear the next time you’re in the kitchen with them.
Servings: people
Seared Scallops
They taste amazing, and we give you the trick to ensure you get that lovely sear when you make them next time.
Equipment
- Frying Pan
Ingredients
- 8 pcs. Scallops
- 13.6 gram Oil Neutral flavor
- 28.4 gram Butter
- 12.5 gram Sugar
- 18 gram Salt Fine salt
- Salt Good flake salt, e.g. Maldon
Instructions
- We normally use 2 scallops per person for a dish. Ensure that the muscle on the side of your scallops is removed before you start.
- The best tip for getting a nice, caramelized surface is to dry-brine them slightly before searing. 20 minutes before they are to be seared, sprinkle a little fine salt and sugar on top of the scallops. The sugar helps achieve a lovely sear, and the mixture will slightly cure them.
- Heat a pan to high heat, and when it's good and hot, add a little neutral-flavored oil.
- Place the scallops on the pan and let them sear in the oil for 45-60 seconds.
- Add butter and turn the scallops. It's important to leave some space between them (so they don't lower the pan's temperature too much) and not to move them, as they need a chance to form a sear.
- Continue searing them for 30 seconds more on the other side while basting them with the hot butter.
- Sprinkle them with a good flake salt and serve immediately.
- Serve them with pasta, a salad, or alongside a Jerusalem artichoke or pea soup.