Scallops in Clarified Butter

Searing Scallops

Pan-Searing a scallop is the easiest thing, I'm gob-smacked every single time I go to a restaurant and they look sickly grey, dripply wet, or the sort of watery brown that makes them look as though they've been dredged from the bottom of a puddle.

Pan Seared Scallop with Birch Syrup and Zucchini Pickle

Photo: Maria Giuliani

Take a frying pan and lay down some clarified butter and be a bit heavy-handed, like 2 tbsps, and you'll need to keep replenishing it.  That clarified butter will have a higher smoking point than regular butter, so it'll get pretty damn hot by the time you see wispy of fumes coming from it.  You must strike while the butter is hot!  (I lost the censorship battle with myself on that bit of cheese).  Flick a large pinch of coarse sea salt into the pan.  As you admire the intense sizzle from the salt, begin placing the scallops into the pan.  Place one, with your fingers or (more prudently) with tongs, and swirl it around in the butter until you're confident it's not going to stick before placing the next one.  Let them sit.  You should be able to visually verify when a crust has formed, although it may take some practice.  The brown should be visibly climbing up the sides.  Do not disturb the scallops while they cook. While they're cooking, you can impress your friends by using a spoon to shell sizzling butter over the top of the scallops, thereby lessening the time it takes for you to cook the top-side, starting a crust that will make them less likely to stick on the flip, and generally make you look like a pro food network star.

When you approach your scallop for the flip, do not be cocky.  You have probably screwed this up and they have stuck to the pan.  Please use a metal spatula or some thin metal implement to gingerly lift them before flipping.  If they have stuck, get down low and hard on the crust and try to save it from the bottom of the pan.  If they have not stuck then you have probably put too many in a pan that was not hot enough and they're steaming instead of frying.  Do not noob out on your scallops, they are more delicate than a fragile ego.  Do not season them heavily.  Do not plate them with strong flavours.

The perfect specimen will have a lovely brown crust and remain slightly translucent in the middle (see above).