Deeply browned scallops with a sweet, caramel-colored crust.
Thoroughly drying the scallops by salting them and blotting with paper towels gives you a nice dry surface that browns far more efficiently.I remember a night, oh, a decade or so ago, when I decided to cook a scallop dinner for some girl I was trying to impress. That I don't remember exactly who this person was is a clue as to how the night went. I'd been cooking scallops for years in restaurant kitchens with no problems., I thought.
*All of this is ignoring the worst of the worst offenders: those shady mongers who are said to sell "scallops" that are actually other fish punched out with circular molds. I've heard rumors of their existence, but I have never, ever seen this in the field. What's worse, the treatment makes scallops nearly impossible to sear properly, as all that excess moisture floods the pan as soon as the scallops start to cook. Your scallops end up deflated, rubbery, and anemically pale.
With a restaurant range and its powerful burners, this isn't much of a problem—that water evaporates, and the scallops brown just fine. But at home, where our burners aren't nearly as strong, it's more of an issue. Evaporating water takes a huge amount of energy, and that's all energy that could be used for browning your scallops.you start cooking. Leaving the scallops uncovered in the fridge overnight works, but only if your scallops are super fresh to begin with .
I cook them without moving them until a little peek underneath reveals a deep golden crust. Do not flip those scallops until the crust is formed. It's better to cook the scallops all the way through on the first side and just let the second side kiss the heat if that's what it takes to get a crust on that first side.
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