Achieving the Perfect Sear on Sea Scallops

The secret to perfect sea scallops is creating a crispy crust on the outside while keeping the inside tender yet firm. Chef John achieves this flawless sear every time with a simple technique. Here’s how he does it in four easy steps. Don’t miss the video above to see it in action.

1. Select Dry-Pack Scallops

Whenever possible, opt for dry-pack scallops (also known as day-boat scallops) over wet-pack scallops. The trick is to make sure you dry them thoroughly. You don’t want them to cook in their own juices; for that perfect brown crust, they need to sear in the oil.

2. Gently Season Your Scallops

Season the scallops with sea salt and freshly ground black pepper. (Chef John also adds a dash of cayenne pepper for extra kick.)

3. Sear Them in Oil with a High Smoke Point

Cook the scallops in a neutral oil with a high smoke point. Chef John uses grapeseed oil, but canola, safflower, or peanut oil are also great choices. Avoid olive oil, as it has a low smoke point and can burn easily. The key here: use high heat. Make sure the pan is piping hot before adding the scallops.

4. Form the Perfect Crust

Depending on the size of your scallops, sear them for 2 to 4 minutes on each side. If they begin to release their own juices, it means they weren't dry enough. Just drain the liquid, add a bit more oil, and continue. No problem!

Get Chef John's recipe for Seared Scallops with Jalapeño Vinaigrette. And don’t worry, making those beautiful orange segments is easier than it looks—Chef John will show you how!

Once again, here’s that searing method in a nutshell (or should I say, scallop shell):

Now put your searing skills to the test with these 5-star scallop recipes:

• Screaming Martini Scallops
• Seared Scallops with Corn Cream
• Coquilles Saint-Jacques
• Spicy Bacon-Wrapped Scallops
• More Scallop Recipes

Learn the essentials of buying, cleaning, and cooking scallops.