Over dinner parties, I’ve been asked numerous times on how to get that nice golden sear on my scallops. How do I know if my scallops are cooked? Should I torch my scallops? You get the drift. Searing scallop is really one of the simplest technique and I’m not kidding. Follow the steps below to achieve that perfect sear with moist, juicy centre. I like to serve these sea treasures on a bed of corn puree.
4 large diver or sea scallops
salt and pepper
oil and butter for searing
1 cup corn kernels (I’m using pre-cooked corn kernels)
1/4 cup white wine
1/4 cup water
1/4 cup heavy cream
1/2 onion and 2 cloves garlic, chopped
Heat butter and oil in a pan and add in chopped onion and garlic. Stir fry until soft and add in the corn kernels. Stir for a minute and pour in the wine. Keep the heat on high and cook until the wine is almost evaporated. Add in water and cook for another 5 minutes. Set it aside to cool.
Once cooled, pour the corn into a food processor. Add in cream, 1 tbsp of oil and blend until smooth. Adjust the consistency to your liking. Season with salt and pepper and taste.
Dry the scallops very thoroughly with paper towels. Yes, there is a lot of drying going on. Moisture is the enemy of browning.
Heat oil and butter in a pan. Season scallops with salt just before cooking to avoid drawing out moisture.
Place scallops in the pan leaving some space between them. Sear the scallops for 1 minute before flipping them over. To get that nice crispy golden sear on the scallops, avoid checking your scallops when you are cooking them half way. I know it’s hard to resist but please try!
Don’t try to cook the scallops all the way through. They should be rare in the center, so as soon as
they are browned on both sides, they are done.