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#SEARING PAN HOW TO#

Sea scallops are larger in size (U/15-30), have a lovely firm texture, & pan sear beautifully.As their names suggest, sea scallops are caught in deep sea water whereas bay scallops are caught in shallow bay water. What’s the difference between bay scallops and sea scallops? ⇢ The two most common types of scallops are sea scallops & bay scallops.Scallops 101 – Choosing the right scallops: blackening seasoning, seafood spice blend, etc.) based on the other flavors of your meal. You can absolutely season your scallops with other spices (e.g. Seasonings – I keep things simple with trusty kosher salt& ground black pepper.If you don’t keep avocado oil on hand, you can also make these pan seared scallops with another high smoke point oil (e.g. It’s neutral in flavor & has a high smoke point, which is ideal for seared scallops since developing a beautifully golden brown crust requires high heat.

Oil – In my opinion, the best oil for cooking scallops is avocado oil.

U/10 sea scallops are larger than U/30 sea scallops because only 10 individual scallops make up 1 pound vs 30). The smaller the U designation, the larger the scallops & vice versa (i.e. The “U” designation is a measure of size, indicating how many individual pieces make a pound.

Scallops – This recipe is written specifically with jumbo sea scallops in mind, about U/15 – U/20.

A skillet – Any nonstick or stainless steel skillet works beautifully for pan seared scallops.

Unlike other fancy restaurant dishes, seared scallops are really easy to prepare, requiring very minimal ingredients & equipment.

#SEARING PAN HOW TO#

The absolute best part about learning how to sear scallops at home is how simple it is.