If you use a searing hot pan and do not touch the scallops as they cook, these come out caramelized to perfection every time. Get the largest sea scallops you can find. Chef Keller brines his scallops, but I do not. If you want to get the brining instructions, the recipe is from Ad Hoc At Home by master chef Thomas Keller. This is the cookbook that I give as a housewarming or hostess gifts. It is truly amazing. Prep your sides in advance, this cooks quite quickly.
Ingredients
- 12 U7 Sea Scallops about 1 3/4 lbs - preferably dry packed, trimmed of tough side muscle (ask your fish monger to do this)
- 2 TBS clarified butter or ghee
Instructions
Rinse and pat your scallops dry with a paper towel, arrange them on a few paper towels as you heat your pan. You want to remove any water on both surfaces of the scallops so that they really caramelize.
Heat the clarified butter in a large stainless steal frying pan (not non-stick) over medium-high heat until the butter ripples and begins to smoke. Sprinkle the scallops lightly with kosher salt and add them to the pan, without crowding. There should be ample space between each scallop. If in doubt, cook in batches.
Cook the scallops for about 3 1/2 minutes, without touching, poking or turning them, until the bottoms are golden brown and they release from the pan without sticking. Turn the scallops and cook on the other side using the same method.
Transfer to serving tray. Serve hot.