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Particularly with scallops, stainless steel, which responds to changes in heat better than cast iron, can help monitor and regulate fluctuations in temperature, which is important when you want a perfect sear.
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If you want to make pan seared scallops that have a crispy, golden crust every single time, you need the right pan. What’s The Best Pan For Searing Scallops?
#SEARING SCALLOPS IN CAST IRON HOW TO#
You can absolutely add freshly cracked black pepper too!Īdding butter to a hot pan after flipping the scallops is a great addition and the basis of many wonderful sauces, but for now we’re just overing how to sear scallops.Īs far as equipment, you’ll want either a fish spatula or tongs to easily flip the scallops. Fresh, high quality sea scallops, Kosher salt, a few paper towels, and a neutral oil, such as grapeseed, canola, or vegetable oil. Nutrition What You Need to Make the Best Scallops Simply pull the tissue away from the scallop with your fingers. It will feel a bit tougher than the rest of the scallop, but is very easy to remove. When cleaning fresh scallops, remove the tiny side muscles from the side. The scallop is the white, meaty part of the animal (referred to as the adductor muscle), and it is what causes the shell to open and close. What you’re eating when you cook scallops is the muscle between the two shells (whose shape is scalloped, by the way! thus the name!). Scallops are a type of mollusk, or shellfish, in the same bivalve family as mussels, clams, and oysters. Seared scallops have both a delicate texture in the center, but a crusty, golden brown exterior that can’t be beat.They have an innately sweet flavor and smell like the ocean (fresh is best!).Scallops cook quickly! 1 minute per side for average size scallops (about 1 – 1 ½ inches in diameter) or 2 minutes per side for the extra large scallops!.Pan seared scallops are hands down my favorite protein to cook and eat! Quick enough to prep on busy weeknights, but also totally perfect for special occasions (date night, we see you!). Here’s why we love them so much: