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I use frozen sea scallops and I get a nice sear on them using these simple steps...
Thaw the scallops in the fridge overnight
Place the thawed scallops on paper towels to absorb the water
Make sure the scallops are thoroughly dry on all sides
Season the scallops with salt/pepper
Heat your oil in a hot skillet - not too much oil
Place the scallops in the oil - they should sizzle
Sear two minutes on each side (a bit longer if they are huge)
You should now have some beautifully seared and caramelized restarant-quality scallops. My family loves these when I cook them.
If your scallops are really huge you can slice them in half across the grain.
Then you are doing it incorrectly. I use this method to cook for my family and guests and they always come-out perfect. In fact, my family won't order scallops at a restaurant any more because mine are better.
If you use too much oil, the oil isn't hot enough, or the scallops are too wet you'll end-up "boiling" them which will result in rubbery scallops. And finishing in the oven will guarantee rubbery scallops. When you sear them in the skillet they continue cooking when you take them out of the skillet.
Then you are doing it incorrectly. I use this method to cook for my family and guests and they always come-out perfect. In fact, my family won't order scallops at a restaurant any more because mine are better.
make a mixture of 70% teriyaki sauce and 30% maple syrup
baste scallops with this sauce as you bake them
these are fantastic!
Can't find dry scallops, might have to special them, I always use sea scallops the bay scallops are awful , I did once try doing them in a maple syrup & butter had to throw out the pan , they stuck instantly .
My wife hated scallops until she finally tasted mine - then her eyes lit up when she tasted how good they can be. Most folks say you can't caramelize a previously-frozen scallop - it's just not true. However, you can easily overcook a previously-frozen scallop.
Just read that clarified butter and kosher salt to get best sear .
The butter definitely needs to be clarified, burned butter solids ruin the flavor. I use olive oil and kosher salt.
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