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Step 6Sear the Scallops
The scallops will have released some liquid into the plastic bag. Remove and dry the scallops and reserve the liquid.
Heat a little bit of oil or butter until it is just smoking, and quickly sear the top and bottom of each scallop. You are aiming to caramelize the surface without further cooking the interior.
After searing (or at the same time in another pan, as my pictures show), heat the reserved scallop-liquid and reduce it. Don't try to reduce the liquid and sear the scallops in the same pan at the same time -- the liquid will keep the temperatures below proper searing levels, and you'll overcook the scallops. The reduced liquid is delicious, and can be poured over the scallops or another accompanying dish.
Heat a little bit of oil or butter until it is just smoking, and quickly sear the top and bottom of each scallop. You are aiming to caramelize the surface without further cooking the interior.
After searing (or at the same time in another pan, as my pictures show), heat the reserved scallop-liquid and reduce it. Don't try to reduce the liquid and sear the scallops in the same pan at the same time -- the liquid will keep the temperatures below proper searing levels, and you'll overcook the scallops. The reduced liquid is delicious, and can be poured over the scallops or another accompanying dish.
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Mar 31, 2012. 1:34 PMjobiswan
says:
Combine the juice from the bag with a little dry white wine and then reduce by 50-75% and tope the scallops with the reduction.
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Mar 31, 2012. 1:29 PMjobiswan
says:
For the sear, a cast iron pan works great. Heat to 600 F.! 60 secs each side. Scallops should be at 122 F. before searing. If you have stored them, reheat in the water oven with water set to 122 F. Will take 30 mins. I would just do the primary cooking then do the sear last minute at time of service. A great alternate way to sear is a kitchen torch!
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