How to Perfectly Sear Scallops with Alton Brown | Food Network



When it comes to cooking scallops, there’s a few rules you need to follow to sear them to perfection. Alton Brown knows best.

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Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe-1916984

Seared Scallops
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 8 min
Prep: 5 min
Cook: 3 min
Yield: 4 servings

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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31 Replies to “How to Perfectly Sear Scallops with Alton Brown | Food Network”

  1. The reason your scallops were not uniformly seared is cause you didn’t flip them in order not because amount of pepper wasn’t the same. When you’re working with only 1-2 minutes flipping in order is super important. My method is high heat hot oil one minute on then 30 seconds off the heat. Flip & repeat

  2. NEVER SEASON THE SCALLOPS JUST ONLY RIGHT BEFORE YOU PUT THEM IN. NOT EVEN 1 MIN BEFORE GOSH πŸ€¦β€β™‚οΈπŸ€¦β€β™‚οΈπŸ€¦β€β™‚οΈπŸ€¦β€β™‚οΈπŸ€¦β€β™‚οΈ

  3. You should always place scallops in a circle first around the pan clockwise, 1 to 1 5 minutes and flip from where you started quick sear there then done.. easy trick works each time πŸ‘Œ

  4. As a fisherman who collects his own scallops I always wonder why many people don't eat the corals? In nz we do with the scallops and they are delicious. It also ensures that you dont overcook the scallops. Keep up the good work

  5. one of my fav things to eat are sea scallops, he cooked those right. what he didnt tell you is to rinse them off very well before you do anything, they have alot of sand in them sometimes and at 19 dollars a pound i dont want a mouthful of grit, it will ruin your dinner

  6. Horrible sear lol. Hot pan cold oil. I use grapeseed oil. Get the pan very hot. Put oil. Wait to the oil starts to smoke. Place the seasoned, salt only and dry scallop to pan. Leave on medium high heat. About 1 to minutes.

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