Tried a new way to sear scallops after a chat with a fishmonger in Portland

For years, I would get scallops that stuck to the pan or steamed instead of getting that perfect crust. I talked to a guy at the fish market in Portland last month, and he told me to dry them way more than I thought. I now pat them with a paper towel, then leave them on a rack in the fridge for a full hour. The difference is crazy. Before, I'd get a spotty sear at best. Now, after just 90 seconds in a screaming hot pan with grapeseed oil, they get a full, even, golden crust every single time. The inside stays soft and sweet. It's such a simple fix, but it changed the whole dish. Has anyone else found a small prep step that made a huge difference with a tricky protein?

3 comments

3 Comments

paulw5328d ago

Honestly that dry fridge step is a total game changer, right? Tbh I had the same lightbulb moment with pork chops. Used to get a sad grey band no matter how hot the pan was. Now I leave them uncovered on a plate in the fridge for like 45 minutes before cooking, and the sear you get is unreal. It feels weird just leaving raw meat out like that, but it makes all the difference.

nelson.vera29d ago

Do you salt them before or after the fridge step?

karenb9728d ago

Wait you leave them in the fridge UNCOVERED? That feels so wrong, I always thought you had to keep things covered. My mind is blown that it actually works better that way.