Searing just might be the best way to cook scallops. Here’s how to do it.
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Can you substitute margarine for butter?
Thank you for breaking this down. Scallops are expensive so I really want to get it right.
Thank you Christie! I always thought the center of the pan was hotter than the sides. I learn things all the time on this channel.
wrong pan. Ya need cast iron
Great tutorial!
I don't know why everyone wants to serve seafood with lemon. To me it just adds a sour acidity that I find distasteful. Is this to cover up that you are serving product that has gone off or what?
cooking recipes https://youtu.be/Ml3c_HNu-UI
Yummy 😋
Thanks for sharing your video 👍❤️
No roe?
Avocado oil all day and a good layer of it… highest smoke point of oils. Crank the range up all the way. No need for butter.
Tried searing scallops twice and overcooked them twice 🤦♀️
Maybe you could talk about what "UNTREATED" scallops are. I have found that they're NOT that easy to obtain. More available to the restaurant trade.
As always, you break down the technique of searing scallops for the home cook. Thanks for all I've learned over the years from America's Test Kitchen.
Great video. Delicious
👏👏🙏👏👏
I really appreciate this! Thanks for your pro tips.
What do you do if you don’t eat vegetable oil? I do eat ghee, could that be substituted for the vegetable oil?
Don't temper your scallops. Keeping them cold gives you more time to sear them without over cooking them. Also, a heavier pan such as cast iron or steel( black or stainless) will hold it's heat better and yield a better sear. If you watch you'll notice that the ones she added later have less color…as a result of the pan cooling off. Also, it's a good idea to crank the heat up when you start adding them to the pan to help combat heat loss… especially if you're using a flimsy aluminum pan.
Good tutorial up until the end re: temp of the scallops. What does "… leaving room for carry over cooking" mean? Are the scallops supposed to reach a higher temp than 115 degrees? Is the 115 degree mark the minimum degree of doneness? She just said not to overcook, so at what temp are scallops considered overcooked? This is confusing.
I cant figure this out. Half the time all the cooked scallops look burned, the other half they dont. I have no interest in eating black food, not even pizza.
Coming from the Pacific Northwest, I grew up on fish and seafood. I love it.
Mmm with a linguini Alfredo
I noticed a metal spoon was used to spoon the butter over the scallops. Won't that scratch the non-stick pan?
Nice video! I admit that I cook my scallops in a well-seasoned cast iron skillet. I've never temped mine, but I poke one with a toothpick. As soon as there's little resistance, I pull them.
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs
How about making them Keto friendly?
I'll clean the plate for ya,l love me some scallops.
👏🏻👏🏻👏🏻
If you sprinkled salt on the scallops before placing them on the towels, wouldn’t the salt cause even more moisture to drain from the scallops than not doing so? Would there be any benefit to using a hairdryer type device to further dry out the scallops? Can the scallops be cooked well in an air fryer type device?
Hello ATK
Greetings from California 🤗
Salutations 😋