How to Pan Sear Scallops with Christie Morrison | ATK Cooking School

have ppl seen the price of scallops nowadays?

Cast iron pan much better for good sear! Gets hotter.

Hello ATK
Greetings from California 🤗
Salutations 😋

If you sprinkled salt on the scallops before placing them on the towels, wouldn’t the salt cause even more moisture to drain from the scallops than not doing so? Would there be any benefit to using a hairdryer type device to further dry out the scallops? Can the scallops be cooked well in an air fryer type device?

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I'll clean the plate for ya,l love me some scallops.

How about making them Keto friendly?

at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs

Nice video! I admit that I cook my scallops in a well-seasoned cast iron skillet. I've never temped mine, but I poke one with a toothpick. As soon as there's little resistance, I pull them.

I noticed a metal spoon was used to spoon the butter over the scallops. Won't that scratch the non-stick pan?

Mmm with a linguini Alfredo

Coming from the Pacific Northwest, I grew up on fish and seafood. I love it.

I cant figure this out. Half the time all the cooked scallops look burned, the other half they dont. I have no interest in eating black food, not even pizza.

Good tutorial up until the end re: temp of the scallops. What does "... leaving room for carry over cooking" mean? Are the scallops supposed to reach a higher temp than 115 degrees? Is the 115 degree mark the minimum degree of doneness? She just said not to overcook, so at what temp are scallops considered overcooked? This is confusing.

Don't temper your scallops. Keeping them cold gives you more time to sear them without over cooking them. Also, a heavier pan such as cast iron or steel( black or stainless) will hold it's heat better and yield a better sear. If you watch you'll notice that the ones she added later have less color...as a result of the pan cooling off. Also, it's a good idea to crank the heat up when you start adding them to the pan to help combat heat loss... especially if you're using a flimsy aluminum pan.

What do you do if you don’t eat vegetable oil? I do eat ghee, could that be substituted for the vegetable oil?

I really appreciate this! Thanks for your pro tips.

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Great video. Delicious

As always, you break down the technique of searing scallops for the home cook. Thanks for all I've learned over the years from America's Test Kitchen.

Maybe you could talk about what "UNTREATED" scallops are. I have found that they're NOT that easy to obtain. More available to the restaurant trade.

Tried searing scallops twice and overcooked them twice 🤦‍♀️

Avocado oil all day and a good layer of it... highest smoke point of oils. Crank the range up all the way. No need for butter.

No roe?

Thanks for sharing your video 👍❤️

Yummy 😋

I don't know why everyone wants to serve seafood with lemon. To me it just adds a sour acidity that I find distasteful. Is this to cover up that you are serving product that has gone off or what?

Great tutorial!

wrong pan. Ya need cast iron

Thank you Christie! I always thought the center of the pan was hotter than the sides. I learn things all the time on this channel.

Thank you for breaking this down. Scallops are expensive so I really want to get it right.

Can you substitute margarine for butter?

Good details, heat temperature, duration, how to know when it’s done, etc.

very easy and great taste.

Perfect method. Works every time 💯

You neglected mention the most important prep for scallops. RINSE first in cool clean water to remove any possible sand. Nothing worse than grit in scallop

❤ going to try this thx

If you ever are like how do I “properly” prepare (insert anything) always come here. They have it down to a science! Love you guys!!

We have a lot of scallops here in southern New Jersey ❤

Good information!

THICK!!

Problem…. People at home, who purchase scallops at the grocery store, usually available is only wet, packed scallops. it is impossible to get all the moisture out of these scallops. I have tried different methods without destroying the flavor or texture. The closest I’ve come is to Nuka it first them pan fry. Despite having done this several times, most of the time I end up with nasty rubbery scallops with a beautiful sear.

Costco, sometimes has dry packed scallops. Otherwise good luck. I have noticed I can’t tell when I buy them whether they have been dry packed or wet packed.

Thanks!❤

Come on, a 2nd grader can pan-sear s scallops! Next, ATK will do one on elevating popping popcorn to a science! 🙄

$25 a pound , no thanks !