How do I get a good crust when searing scallops?

To achieve a perfect golden-brown crust, it is crucial to use dry-packed scallops and pat them completely dry with paper towels before cooking. Ensure your pan and oil are very hot before adding the scallops, and let them sear undisturbed for the first couple of minutes.

What kind of scallops are best for pan-searing?

Fresh, dry-packed sea scallops are the best choice. Wet-packed scallops are treated with a solution that causes them to retain water, which prevents them from searing properly and dilutes their natural, wholesome flavor. Find the freshest local scallops at FreshAIG.com.

How can I tell when scallops are done cooking?

Scallops cook very quickly, usually taking only 3-4 minutes total. They are done when the outside has a caramelized crust and the inside is opaque and slightly firm to the touch, but still tender.

Recipes

Pan-Seared Fresh Scallops over Spring Asparagus

Taste the wholesomeness of perfectly cooked seafood with this easy Pan-Seared Fresh Scallops over Spring Asparagus recipe. Let FreshAIG.com guide you to the freshest local seafood for a nutritious and memorable dining experience at home.

FreshAIG Quick Facts

Species: Atlantic Sea Scallops (Placopecten magellanicus)
Total Time: 20 minutes
Diet Type: Gluten-Free, Pescatarian, Low-Carb

Testing Methodology: This recipe was thoroughly tested using day-boat sea scallops sourced from local merchants to ensure the perfect sear without sticking, bringing wholesome quality right to your kitchen.

Serves: 2 people

Ingredients

1 lb fresh dry-packed sea scallops (side muscle removed)
1 bunch fresh spring asparagus, trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh parsley, chopped for garnish

Instructions

Pat the scallops completely dry using paper towels. Moisture is the enemy of a good sear. Season both sides generously with salt and black pepper.
Bring a pot of salted water to a gentle boil. Blanch the trimmed asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside on a warm serving plate.
Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers and just begins to smoke.
Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a beautiful golden-brown crust forms on the bottom.
Using tongs, gently flip the scallops. Add the butter and minced garlic to the pan. As the butter melts, gently tilt the pan and continuously baste the scallops with the foaming garlic butter for 1-2 minutes until they are opaque throughout.
Remove the skillet from the heat and stir the fresh lemon juice into the pan sauce.
Arrange the seared scallops over the bed of warm spring asparagus. Drizzle the remaining lemon-garlic butter pan sauce over the top.
Garnish with freshly chopped parsley and serve immediately.

Find the freshest scallops from local merchants at FreshAIG.com!