Q1: What is the difference between "wet" and "dry" scallops, and why does it matter?

This is the number one secret to a good sear! "Wet" scallops have been soaked in a phosphate solution. This solution makes them absorb water, which not only makes you pay more for water weight, but also makes it almost impossible for them to get a beautiful, brown crust in a hot pan (they will just steam and become rubbery). "Dry" scallops are all-natural and have not been treated. They have a much sweeter, more concentrated flavor and will sear beautifully. Always ask your fishmonger for dry scallops .

Q2: What is the absolute secret to getting a perfect, golden-brown sear on my scallops?

There are two main secrets! First, and most importantly, you must pat your scallops completely and totally dry with a paper towel. Moisture is the enemy of a good sear. Second, make sure your skillet is very hot before you add the scallops. This combination will guarantee a beautiful, caramelized crust.

Q3: How do I know for sure when my scallops are cooked through without overcooking them?

Scallops cook extremely fast! For a large sea scallop, cooking them for just 1 1/2 to 2 minutes per side is perfect. You will know they are done when they are a beautiful, golden brown on the outside and the flesh has turned from translucent to a milky, opaque white . They should still be very tender and springy to the touch. If they are firm and rubbery, they are overcooked.

Q4: What is the little muscle on the side of a scallop, and do I need to remove it?

That small, rectangular tag of muscle that is sometimes attached to the side of a large sea scallop is the abductor muscle , which is what the scallop uses to open and close its shell. It is very tough and chewy compared to the rest of the scallop, so it is highly recommended to peel it off and discard it before you cook the scallops.

Q5: Can I make this recipe without the wine?

Of course! If you prefer to cook without alcohol, you can simply substitute the 1/4 cup of dry white wine with an equal amount of a high-quality, low-sodium chicken broth or even a good vegetable broth .

Perfect Pan-Seared Scallops (10-Minute Recipe!)

The Best Perfect Pan-Seared Scallops (10-Minute Recipe!)

A quick and elegant recipe for pan-seared sea scallops with a simple lemon-wine pan sauce. The scallops are lightly coated in seasoned dry breadcrumbs and then seared in a hot skillet with butter and oil until firm and opaque. A bright and flavorful pan sauce is then quickly made in the same skillet by deglazing with white wine and lemon juice, and finishing with fresh garlic and parsley. The sauce is drizzled over the scallops for an easy yet impressive meal.

Author: Grace

Ingredients

1/2 cup dry bread crumbs
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh parsley

Instructions

In a shallow bowl, toss the bread crumbs with the salt.
Pat the scallops dry, then dip them in the crumb mixture to coat both sides, patting gently to help the coating adhere.
In a large skillet, heat the butter and olive oil over medium-high heat.
Add the scallops to the hot skillet, being careful not to overcrowd the pan. Cook for 1 1/2 to 2 minutes on each side, until they are firm and opaque.
Remove the scallops from the pan and keep them warm.
Add the white wine, lemon juice, and minced garlic to the same pan. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
Stir in the fresh parsley.
Drizzle the pan sauce over the scallops and serve immediately.

Notes

This is a very fast dish, so it is important to have all your ingredients prepped and ready before you start cooking.
Patting the scallops dry before coating them in breadcrumbs is a key step to help the coating stick and to ensure a good sear.
Be careful not to overcook the scallops, as they can become tough and rubbery very quickly.

Find it online: https://www.eatswithsoul.com/perfect-pan-seared-scallops/